Lamb shoulder steak is a versatile and flavorful cut of meat that’s perfect for a wide range of culinary creations. With its rich, robust flavor and tender texture, lamb shoulder steak can elevate any meal from ordinary to extraordinary. Whether you’re hosting a special dinner or simply enjoying a hearty weeknight meal, lamb shoulder steak offers endless possibilities for delicious recipes.
In this article, we’ll explore over 25 mouthwatering lamb shoulder steak recipes that showcase its versatility and appeal. From savory herb-crusted steaks to tangy pomegranate-glazed delights, these recipes cater to all tastes and occasions. Whether you’re a seasoned chef or a home cook looking to expand your culinary repertoire, you’ll find inspiration and practical tips to make your next lamb shoulder steak meal a success.
Get ready to fire up your grill, preheat your oven, or dust off your slow cooker—these lamb shoulder steak recipes are sure to impress!
25+ Easy and Flavorful Lamb Shoulder Steak Recipes for Any Meal
Exploring the diverse world of lamb shoulder steak recipes opens up a realm of culinary possibilities. With these 25+ recipes, you have the tools to create unforgettable meals that highlight the rich, savory qualities of lamb shoulder steak. Whether you prefer classic preparations or adventurous flavor combinations, there’s something here to inspire every palate.
As you delve into these recipes, you’ll discover how this humble cut of meat can transform into a star dish that impresses guests and satisfies your family. Each recipe is designed to bring out the best in lamb shoulder steak, offering a mix of traditional and contemporary options to keep your meals exciting.
Enjoy experimenting with these recipes and savoring the delicious results—your next lamb shoulder steak dinner is sure to be a hit!
Herb-Crusted Lamb Shoulder Steak with Garlic Mashed Potatoes
This herb-crusted lamb shoulder steak is a flavorful and juicy dish, perfect for a hearty meal. Paired with creamy garlic mashed potatoes, it offers a comforting and satisfying dinner option. The blend of fresh herbs creates a savory crust that enhances the rich taste of the lamb, while the garlic mashed potatoes provide a creamy complement.
Ingredients:
- 4 lamb shoulder steaks
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper, to taste
- 1 pound potatoes, peeled and chopped
- 1/2 cup milk
- 2 tablespoons butter
- 2 cloves garlic, minced (for mashed potatoes)
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Lamb: Rub the lamb shoulder steaks with olive oil, minced garlic, rosemary, thyme, salt, and pepper.
- Sear Lamb: Heat a large skillet over medium-high heat. Sear the lamb steaks for 3-4 minutes per side until browned.
- Roast Lamb: Transfer the seared lamb to a baking dish and roast in the preheated oven for 20-25 minutes or until the desired doneness is reached (medium-rare is recommended).
- Make Mashed Potatoes: While the lamb is roasting, cook the potatoes in a pot of boiling salted water until tender, about 15-20 minutes. Drain and return to the pot.
- Mash Potatoes: Add milk, butter, and minced garlic to the potatoes. Mash until smooth and creamy. Season with salt and pepper to taste.
- Rest Lamb: Let the lamb rest for 5 minutes before serving.
- Serve: Plate the lamb steaks with a side of garlic mashed potatoes and garnish with additional fresh herbs if desired.
This herb-crusted lamb shoulder steak with garlic mashed potatoes is a perfect balance of savory and creamy flavors. The aromatic herb crust elevates the lamb, while the garlic mashed potatoes provide a rich and satisfying side. Ideal for a special occasion or a comforting weeknight dinner, this dish is sure to impress your guests or family members with its robust flavors and elegant presentation.
Spicy Moroccan Lamb Shoulder Steak with Couscous
Infused with Moroccan spices, this lamb shoulder steak is a flavorful and exotic option for dinner. The combination of spices creates a vibrant and spicy crust on the lamb, which is complemented by fluffy couscous. This dish offers a delightful twist on traditional lamb recipes, bringing the bold flavors of Moroccan cuisine to your table.
Ingredients:
- 4 lamb shoulder steaks
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper, to taste
- 1 cup couscous
- 1 1/2 cups chicken broth
- 1/4 cup fresh cilantro, chopped
- 1/4 cup raisins (optional)
Instructions:
- Prepare Spice Mix: In a small bowl, combine cumin, paprika, coriander, cinnamon, cayenne pepper, salt, and pepper.
- Season Lamb: Rub the spice mixture all over the lamb shoulder steaks.
- Sear Lamb: Heat olive oil in a large skillet over medium-high heat. Sear the lamb steaks for 3-4 minutes per side until a crust forms.
- Cook Lamb: Transfer the seared lamb to a baking dish and bake in a preheated oven at 375°F (190°C) for 20-25 minutes for medium-rare doneness.
- Prepare Couscous: While the lamb is cooking, bring chicken broth to a boil in a small pot. Stir in couscous, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork.
- Add Garnishes: Stir chopped cilantro and raisins (if using) into the couscous.
- Rest Lamb: Allow the lamb to rest for 5 minutes before slicing.
- Serve: Serve the Moroccan-spiced lamb shoulder steaks over a bed of couscous, garnished with additional cilantro if desired.
The spicy Moroccan lamb shoulder steak with couscous is an adventurous and delicious meal that brings a touch of exotic flair to your dining experience. The complex blend of spices adds depth and heat to the lamb, while the couscous provides a light and flavorful base. This dish is perfect for those looking to explore new flavors and enjoy a taste of Moroccan cuisine at home.
Balsamic Glazed Lamb Shoulder Steak with Roasted Vegetables
This balsamic glazed lamb shoulder steak is a delectable dish featuring a sweet and tangy balsamic reduction that enhances the natural flavors of the lamb. Served with a medley of roasted vegetables, it offers a well-rounded meal that’s both flavorful and visually appealing. The glaze adds a sophisticated touch to a classic steak dinner.
Ingredients:
- 4 lamb shoulder steaks
- 1 cup balsamic vinegar
- 1/4 cup honey
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 cups baby carrots
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 tablespoon fresh thyme leaves
Instructions:
- Prepare Glaze: In a small saucepan, combine balsamic vinegar and honey. Simmer over medium heat, stirring occasionally, until reduced by half and thickened, about 10-15 minutes. Set aside.
- Season Lamb: Rub the lamb shoulder steaks with olive oil, salt, and pepper.
- Sear Lamb: Heat a large skillet over medium-high heat. Sear the lamb steaks for 3-4 minutes per side until browned.
- Bake Lamb: Transfer the lamb to a baking dish and brush with the balsamic glaze. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes for medium-rare doneness.
- Roast Vegetables: While the lamb is baking, toss carrots, bell pepper, and zucchini with olive oil, salt, pepper, and thyme. Spread on a baking sheet and roast in the oven for 20-25 minutes or until tender.
- Rest Lamb: Let the lamb rest for 5 minutes before slicing.
- Serve: Serve the balsamic glazed lamb shoulder steaks with the roasted vegetables on the side.
The balsamic glazed lamb shoulder steak with roasted vegetables is a refined and satisfying dish that combines sweet and tangy flavors with savory lamb. The balsamic glaze adds a gourmet touch, while the roasted vegetables offer a colorful and nutritious side. This meal is perfect for a special occasion or a simple yet elegant weeknight dinner, showcasing the versatility and richness of lamb in a deliciously refined way.
Mediterranean Lamb Shoulder Steak with Tzatziki Sauce
This Mediterranean lamb shoulder steak is infused with classic Mediterranean flavors, making it a refreshing and vibrant dish. The steak is seasoned with a blend of herbs and spices, then topped with a cool and creamy tzatziki sauce. It’s perfect for a light yet satisfying meal, showcasing the fresh and tangy elements of Mediterranean cuisine.
Ingredients:
- 4 lamb shoulder steaks
- 2 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup Greek yogurt
- 1/2 cucumber, finely grated
- 2 cloves garlic, minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
Instructions:
- Prepare Lamb: Rub the lamb shoulder steaks with olive oil, oregano, cumin, garlic powder, salt, and pepper.
- Sear Lamb: Heat a large skillet over medium-high heat. Sear the lamb steaks for 3-4 minutes per side until browned.
- Cook Lamb: Transfer the lamb to a baking dish and bake in a preheated oven at 375°F (190°C) for 20-25 minutes for medium-rare doneness.
- Make Tzatziki Sauce: While the lamb is cooking, combine Greek yogurt, grated cucumber, minced garlic, chopped dill, and lemon juice in a bowl. Stir well and refrigerate until ready to serve.
- Rest Lamb: Allow the lamb to rest for 5 minutes before serving.
- Serve: Plate the lamb steaks and top with a generous dollop of tzatziki sauce. Serve with additional cucumber slices or pita bread if desired.
The Mediterranean lamb shoulder steak with tzatziki sauce brings a burst of fresh and vibrant flavors to your table. The herb and spice seasoning enhances the rich taste of the lamb, while the tzatziki adds a refreshing and creamy contrast. This dish is ideal for a light and satisfying meal, offering a taste of the Mediterranean with every bite.
BBQ Glazed Lamb Shoulder Steak with Corn on the Cob
This BBQ glazed lamb shoulder steak is a deliciously smoky and sweet dish that combines the bold flavors of barbecue with tender lamb. Paired with classic corn on the cob, it’s a perfect summer meal that brings together the best of grilling. The BBQ glaze adds a flavorful punch, making it a standout choice for your next barbecue.
Ingredients:
- 4 lamb shoulder steaks
- 1 cup BBQ sauce
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 4 ears of corn, husked
- 2 tablespoons butter
- 1 tablespoon fresh parsley, chopped
Instructions:
- Prepare Lamb: Rub the lamb shoulder steaks with olive oil, salt, and pepper. Brush with BBQ sauce.
- Grill Lamb: Preheat the grill to medium-high heat. Grill the lamb steaks for 4-5 minutes per side, brushing with additional BBQ sauce during the last few minutes of cooking.
- Cook Corn: While the lamb is grilling, place the corn on the grill and cook for 10-12 minutes, turning occasionally, until charred and tender.
- Butter Corn: Remove the corn from the grill and brush with butter. Sprinkle with chopped parsley.
- Rest Lamb: Allow the lamb to rest for 5 minutes before serving.
- Serve: Serve the BBQ glazed lamb shoulder steaks alongside the grilled corn on the cob for a classic and flavorful summer meal.
The BBQ glazed lamb shoulder steak with corn on the cob is a delicious and satisfying combination that’s perfect for summer grilling. The smoky and sweet BBQ glaze enhances the rich flavor of the lamb, while the grilled corn adds a classic touch to the meal. This dish is great for outdoor gatherings or a casual dinner, offering a hearty and flavorful experience that celebrates the best of barbecue cuisine.
Red Wine Braised Lamb Shoulder Steak with Root Vegetables
This red wine braised lamb shoulder steak is a comforting and elegant dish that features slow-cooked lamb in a rich red wine sauce. The braising process tenderizes the lamb and infuses it with deep, complex flavors. Paired with hearty root vegetables, this dish is perfect for a cozy dinner or special occasion.
Ingredients:
- 4 lamb shoulder steaks
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 parsnips, chopped
- 3 cloves garlic, minced
- 1 cup red wine
- 1 cup beef broth
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and pepper, to taste
Instructions:
- Sear Lamb: Heat olive oil in a large pot over medium-high heat. Season the lamb shoulder steaks with salt and pepper and sear on both sides until browned, about 3-4 minutes per side. Remove and set aside.
- Cook Vegetables: In the same pot, add chopped onion, carrots, parsnips, and garlic. Cook until the vegetables begin to soften, about 5 minutes.
- Deglaze and Braise: Add red wine to the pot and bring to a simmer, scraping up any browned bits from the bottom. Stir in beef broth, tomato paste, rosemary, and thyme. Return the lamb to the pot.
- Braise Lamb: Cover the pot and transfer it to a preheated oven at 325°F (163°C). Braise the lamb for 2-2.5 hours, or until the lamb is tender and easily pulls apart.
- Serve: Remove the lamb and vegetables from the pot and let rest for 5 minutes. Serve the lamb steaks with the root vegetables and a spoonful of the braising liquid.
The red wine braised lamb shoulder steak with root vegetables is a deeply flavorful and comforting dish that’s perfect for a special occasion or a cozy evening at home. The red wine and herb-infused braising liquid creates a rich sauce that enhances the tender lamb, while the root vegetables provide a hearty and satisfying accompaniment. This meal is sure to impress with its sophisticated flavors and comforting nature.
Cilantro-Lime Lamb Shoulder Steak with Black Bean Salad
This cilantro-lime lamb shoulder steak offers a refreshing and zesty twist with its vibrant cilantro-lime seasoning. Paired with a hearty black bean salad, it creates a well-rounded meal that’s both flavorful and nutritious. The bright flavors of cilantro and lime complement the rich lamb, while the black bean salad adds a nutritious and satisfying side.
Ingredients:
- 4 lamb shoulder steaks
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Zest and juice of 2 limes
- 1/4 cup fresh cilantro, chopped
- Salt and pepper, to taste
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1 avocado, diced
- 2 tablespoons olive oil (for salad)
- 1 tablespoon red wine vinegar
- 1/2 teaspoon chili powder
Instructions:
- Prepare Lamb: Rub the lamb shoulder steaks with olive oil, ground cumin, paprika, garlic powder, lime zest, lime juice, cilantro, salt, and pepper.
- Sear Lamb: Heat a large skillet over medium-high heat. Sear the lamb steaks for 4-5 minutes per side until browned.
- Cook Lamb: Transfer the lamb to a baking dish and bake in a preheated oven at 375°F (190°C) for 20-25 minutes for medium-rare doneness.
- Prepare Salad: While the lamb is cooking, combine black beans, cherry tomatoes, red onion, and avocado in a bowl. In a small bowl, whisk together olive oil, red wine vinegar, chili powder, salt, and pepper. Pour over the salad and toss to combine.
- Rest Lamb: Let the lamb rest for 5 minutes before serving.
- Serve: Serve the cilantro-lime lamb shoulder steaks with a generous portion of black bean salad on the side.
The cilantro-lime lamb shoulder steak with black bean salad is a bright and flavorful dish that brings together fresh and zesty flavors with hearty lamb. The cilantro-lime seasoning adds a refreshing twist, while the black bean salad offers a nutritious and vibrant accompaniment. This meal is perfect for a summer dinner or anytime you want a light yet satisfying dish that combines rich flavors with a refreshing touch.
Teriyaki-Glazed Lamb Shoulder Steak with Stir-Fried Vegetables
This teriyaki-glazed lamb shoulder steak combines the savory sweetness of teriyaki sauce with the robust flavor of lamb. Paired with stir-fried vegetables, it creates a delicious and balanced meal that’s both satisfying and quick to prepare. The teriyaki glaze adds a glossy finish and a burst of umami flavor, making this dish a standout option for any dinner.
Ingredients:
- 4 lamb shoulder steaks
- 1/2 cup teriyaki sauce
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 cup snap peas
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame seeds
Instructions:
- Prepare Lamb: Rub the lamb shoulder steaks with olive oil, salt, and pepper. Brush with teriyaki sauce.
- Grill Lamb: Preheat the grill to medium-high heat. Grill the lamb steaks for 4-5 minutes per side, brushing with additional teriyaki sauce as you cook.
- Stir-Fry Vegetables: While the lamb is grilling, heat olive oil in a large skillet or wok over medium-high heat. Add garlic and ginger, and cook for 1 minute. Add broccoli, bell pepper, and snap peas. Stir-fry until vegetables are tender-crisp, about 5-7 minutes. Stir in soy sauce and cook for another minute.
- Serve: Remove the lamb from the grill and let it rest for 5 minutes. Slice the lamb and serve it with the stir-fried vegetables, garnished with sesame seeds.
The teriyaki-glazed lamb shoulder steak with stir-fried vegetables is a flavorful and satisfying meal that brings a touch of Asian cuisine to your table. The sweet and savory teriyaki glaze enhances the lamb, while the stir-fried vegetables add a colorful and nutritious side. This dish is perfect for a quick weeknight dinner or a casual meal that doesn’t compromise on flavor.
Garlic and Rosemary Lamb Shoulder Steak with Creamy Polenta
This garlic and rosemary lamb shoulder steak is a classic and comforting dish that pairs wonderfully with creamy polenta. The garlic and rosemary seasoning adds depth and aroma to the lamb, while the creamy polenta provides a smooth and rich side. It’s an elegant yet easy-to-make meal that’s perfect for a cozy dinner.
Ingredients:
- 4 lamb shoulder steaks
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- Salt and pepper, to taste
- 1 cup polenta
- 4 cups chicken broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
Instructions:
- Prepare Lamb: Rub the lamb shoulder steaks with olive oil, minced garlic, rosemary, salt, and pepper.
- Sear Lamb: Heat a large skillet over medium-high heat. Sear the lamb steaks for 4-5 minutes per side until browned.
- Cook Lamb: Transfer the lamb to a baking dish and bake in a preheated oven at 375°F (190°C) for 20-25 minutes for medium-rare doneness.
- Make Polenta: While the lamb is cooking, bring chicken broth to a boil in a medium saucepan. Gradually whisk in the polenta. Reduce heat to low and cook, stirring frequently, until thickened, about 15-20 minutes. Stir in Parmesan cheese and butter until melted and smooth.
- Rest Lamb: Allow the lamb to rest for 5 minutes before serving.
- Serve: Serve the garlic and rosemary lamb shoulder steaks over a bed of creamy polenta.
The garlic and rosemary lamb shoulder steak with creamy polenta is a comforting and sophisticated dish that combines rich and savory flavors. The garlic and rosemary enhance the lamb’s natural taste, while the creamy polenta provides a luxurious and smooth side. This meal is perfect for a special occasion or a cozy dinner, offering a hearty and delicious experience that’s sure to satisfy.
Smoky Paprika Lamb Shoulder Steak with Sweet Potato Fries
This smoky paprika lamb shoulder steak is a bold and flavorful dish that features a robust smoky paprika seasoning. Served with crispy sweet potato fries, it creates a satisfying and balanced meal with a touch of sweetness and spice. The combination of smoky and savory flavors with the sweet, crispy fries makes this dish a standout choice for a comforting dinner.
Ingredients:
- 4 lamb shoulder steaks
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional)
- Salt and pepper, to taste
- 2 large sweet potatoes, peeled and cut into fries
- 1 tablespoon olive oil (for fries)
- 1 teaspoon paprika (for fries)
- 1/2 teaspoon ground cumin (for fries)
Instructions:
- Prepare Lamb: Rub the lamb shoulder steaks with olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper.
- Sear Lamb: Heat a large skillet over medium-high heat. Sear the lamb steaks for 4-5 minutes per side until browned.
- Cook Lamb: Transfer the lamb to a baking dish and bake in a preheated oven at 375°F (190°C) for 20-25 minutes for medium-rare doneness.
- Prepare Sweet Potato Fries: Toss the sweet potato fries with olive oil, paprika, cumin, salt, and pepper. Spread on a baking sheet and bake in the same oven as the lamb for 20-25 minutes, or until crispy and tender, turning halfway through.
- Rest Lamb: Allow the lamb to rest for 5 minutes before serving.
- Serve: Serve the smoky paprika lamb shoulder steaks with a side of sweet potato fries for a delicious and satisfying meal.
The smoky paprika lamb shoulder steak with sweet potato fries offers a delightful combination of rich and smoky flavors with a touch of sweetness from the fries. The paprika seasoning adds depth and a smoky kick to the lamb, while the crispy sweet potato fries provide a satisfying crunch. This dish is perfect for a hearty and flavorful dinner that’s both comforting and unique.
Pomegranate-Glazed Lamb Shoulder Steak with Roasted Brussels Sprouts
This pomegranate-glazed lamb shoulder steak is a sophisticated dish featuring a sweet and tangy pomegranate glaze. Paired with roasted Brussels sprouts, it offers a balance of rich and fruity flavors with a touch of crunch. The pomegranate glaze adds a festive and elegant touch, making this meal perfect for special occasions or a gourmet weeknight dinner.
Ingredients:
- 4 lamb shoulder steaks
- 1 cup pomegranate juice
- 2 tablespoons honey
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil (for Brussels sprouts)
- 1/2 teaspoon garlic powder
Instructions:
- Prepare Glaze: In a small saucepan, combine pomegranate juice, honey, and balsamic vinegar. Simmer over medium heat, stirring occasionally, until reduced by half and thickened, about 10-15 minutes. Set aside.
- Prepare Lamb: Rub the lamb shoulder steaks with olive oil, salt, and pepper. Brush with pomegranate glaze.
- Sear Lamb: Heat a large skillet over medium-high heat. Sear the lamb steaks for 4-5 minutes per side until browned.
- Cook Lamb: Transfer the lamb to a baking dish and brush with additional pomegranate glaze. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes for medium-rare doneness.
- Roast Brussels Sprouts: While the lamb is cooking, toss Brussels sprouts with olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and roast in the same oven for 20-25 minutes, or until tender and caramelized.
- Rest Lamb: Allow the lamb to rest for 5 minutes before serving.
- Serve: Serve the pomegranate-glazed lamb shoulder steaks with roasted Brussels sprouts and drizzle with extra pomegranate glaze if desired.
The pomegranate-glazed lamb shoulder steak with roasted Brussels sprouts is a gourmet and flavorful dish that brings a touch of elegance to your meal. The sweet and tangy pomegranate glaze enhances the richness of the lamb, while the roasted Brussels sprouts add a delicious and crunchy side. This meal is perfect for celebrating special occasions or indulging in a sophisticated dinner at home.
Spicy Harissa Lamb Shoulder Steak with Couscous
This spicy harissa lamb shoulder steak features a bold and aromatic harissa seasoning that adds a vibrant kick to the lamb. Served with fluffy couscous, it creates a well-rounded and satisfying meal with a touch of heat and spice. The harissa seasoning pairs beautifully with the couscous, making this dish a flavorful and exciting option for dinner.
Ingredients:
- 4 lamb shoulder steaks
- 2 tablespoons harissa paste
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup couscous
- 1 1/2 cups chicken broth
- 1/4 cup fresh parsley, chopped
- 1/4 cup sliced almonds (optional)
- 1/4 cup dried apricots, chopped (optional)
Instructions:
- Prepare Lamb: Rub the lamb shoulder steaks with harissa paste, olive oil, salt, and pepper.
- Sear Lamb: Heat a large skillet over medium-high heat. Sear the lamb steaks for 4-5 minutes per side until browned.
- Cook Lamb: Transfer the lamb to a baking dish and bake in a preheated oven at 375°F (190°C) for 20-25 minutes for medium-rare doneness.
- Prepare Couscous: While the lamb is cooking, bring chicken broth to a boil in a small pot. Stir in couscous, cover, and remove from heat. Let sit for 5 minutes, then fluff with a fork. Stir in fresh parsley, almonds, and dried apricots if using.
- Rest Lamb: Allow the lamb to rest for 5 minutes before serving.
- Serve: Serve the spicy harissa lamb shoulder steaks over a bed of couscous for a flavorful and satisfying meal.
The spicy harissa lamb shoulder steak with couscous is a bold and flavorful dish that brings a touch of spice and excitement to your dinner. The harissa seasoning adds a vibrant kick to the lamb, while the couscous provides a light and fluffy side. This meal is perfect for those who enjoy a bit of heat and want to explore new flavors in a delicious and satisfying way.
Honey Mustard Glazed Lamb Shoulder Steak with Roasted Carrots
This honey mustard glazed lamb shoulder steak combines the sweetness of honey with the tang of mustard for a deliciously balanced glaze. Paired with roasted carrots, it creates a wholesome and flavorful meal that’s both satisfying and visually appealing. The honey mustard glaze caramelizes beautifully, adding a delightful touch to the tender lamb.
Ingredients:
- 4 lamb shoulder steaks
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 pound carrots, peeled and cut into sticks
- 2 tablespoons olive oil (for carrots)
- 1 teaspoon dried thyme
Instructions:
- Prepare Glaze: In a small bowl, whisk together Dijon mustard, honey, and olive oil.
- Prepare Lamb: Rub the lamb shoulder steaks with salt and pepper. Brush generously with the honey mustard glaze.
- Sear Lamb: Heat a large skillet over medium-high heat. Sear the lamb steaks for 4-5 minutes per side until browned.
- Cook Lamb: Transfer the lamb to a baking dish and bake in a preheated oven at 375°F (190°C) for 20-25 minutes for medium-rare doneness. Brush with additional glaze halfway through cooking.
- Roast Carrots: While the lamb is cooking, toss carrots with olive oil, dried thyme, salt, and pepper. Spread on a baking sheet and roast in the same oven for 20-25 minutes, or until tender and caramelized.
- Rest Lamb: Allow the lamb to rest for 5 minutes before serving.
- Serve: Serve the honey mustard glazed lamb shoulder steaks with roasted carrots for a sweet and savory meal.
The honey mustard glazed lamb shoulder steak with roasted carrots is a delightful combination of sweet and tangy flavors. The honey mustard glaze adds a rich and caramelized layer to the lamb, while the roasted carrots provide a satisfying and nutritious side. This dish is perfect for a cozy dinner or a family meal, offering a delicious and well-rounded experience.
Balsamic Fig Lamb Shoulder Steak with Garlic Mashed Potatoes
This balsamic fig lamb shoulder steak features a rich fig and balsamic glaze that adds a touch of sweetness and acidity to the tender lamb. Paired with creamy garlic mashed potatoes, it creates a luxurious and comforting meal. The combination of fig and balsamic enhances the lamb’s flavor, while the garlic mashed potatoes provide a smooth and savory side.
Ingredients:
- 4 lamb shoulder steaks
- 1/2 cup balsamic vinegar
- 1/2 cup fig preserves
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 pounds potatoes, peeled and cubed
- 4 cloves garlic, minced
- 1/2 cup milk
- 1/4 cup butter
- 1/4 cup fresh parsley, chopped
Instructions:
- Prepare Glaze: In a small saucepan, combine balsamic vinegar and fig preserves. Simmer over medium heat until thickened, about 10-15 minutes. Set aside.
- Prepare Lamb: Rub the lamb shoulder steaks with olive oil, salt, and pepper. Brush with balsamic fig glaze.
- Sear Lamb: Heat a large skillet over medium-high heat. Sear the lamb steaks for 4-5 minutes per side until browned.
- Cook Lamb: Transfer the lamb to a baking dish and bake in a preheated oven at 375°F (190°C) for 20-25 minutes for medium-rare doneness. Brush with additional glaze halfway through cooking.
- Make Mashed Potatoes: While the lamb is cooking, boil potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot. Add minced garlic, milk, butter, salt, and pepper. Mash until smooth. Stir in fresh parsley.
- Rest Lamb: Allow the lamb to rest for 5 minutes before serving.
- Serve: Serve the balsamic fig lamb shoulder steaks over garlic mashed potatoes for a rich and comforting meal.
The balsamic fig lamb shoulder steak with garlic mashed potatoes offers a sophisticated and comforting combination of flavors. The fig and balsamic glaze adds a unique sweetness and acidity to the lamb, while the garlic mashed potatoes provide a creamy and savory complement. This meal is ideal for a special occasion or a luxurious dinner at home, delivering both elegance and comfort.
Herb-Crusted Lamb Shoulder Steak with Grilled Asparagus
This herb-crusted lamb shoulder steak is seasoned with a flavorful mix of fresh herbs, creating a deliciously aromatic and savory dish. Served with grilled asparagus, it offers a light and healthy side that complements the rich lamb. The herb crust adds a crispy texture and fresh flavor, making this meal both satisfying and refined.
Ingredients:
- 4 lamb shoulder steaks
- 1/4 cup fresh rosemary, chopped
- 1/4 cup fresh thyme, chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 bunch asparagus, trimmed
- 2 tablespoons olive oil (for asparagus)
- 1 lemon, cut into wedges
Instructions:
- Prepare Herb Crust: In a small bowl, mix together chopped rosemary, thyme, olive oil, garlic powder, salt, and pepper.
- Prepare Lamb: Rub the lamb shoulder steaks with the herb mixture, pressing the herbs onto the surface.
- Sear Lamb: Heat a large skillet over medium-high heat. Sear the lamb steaks for 4-5 minutes per side until browned.
- Cook Lamb: Transfer the lamb to a baking dish and bake in a preheated oven at 375°F (190°C) for 20-25 minutes for medium-rare doneness.
- Grill Asparagus: While the lamb is cooking, toss asparagus with olive oil, salt, and pepper. Grill over medium heat for 5-7 minutes, turning occasionally, until tender and charred.
- Rest Lamb: Allow the lamb to rest for 5 minutes before serving.
- Serve: Serve the herb-crusted lamb shoulder steaks with grilled asparagus and lemon wedges for a fresh and flavorful meal.
The herb-crusted lamb shoulder steak with grilled asparagus is a light and elegant meal that highlights fresh and aromatic flavors. The herb crust adds a crispy and fragrant layer to the lamb, while the grilled asparagus provides a healthy and vibrant side. This dish is perfect for a refined yet simple dinner, offering a balance of rich and fresh elements that are sure to please.
Note: More recipes are coming soon!
