There’s a bit of contention when it comes to lamb shoulder steaks.
There are those who believe that you should only braise them because the connective tissue – bone – and general condition of the musculature make them an unlikely candidate for anything short of 3 hours in a stew.
… And then there are people like me that spit in the fan of naysayers, and fire up the grill every time.
You can usually find shoulder (or Blade ) steaks in the fast sell section at the butcher shop. The double bone and (in my area) the fact that it’s lamb makes them somewhat undesirable… meaning – you can usually pick up a one pound 1″ thick steak for somewhere around $5.50 – which is a pretty good deal, considering it’s, you know… lamb, and beats the bejeezus out of $19.95 a pound for chops.
If you can’t seem to find shoulder steaks at your market, pick up a good meaty shoulder roast and have your butcher cut it into decent 1″ chops for you. (most shops will do it free of charge).
I’ve borrowed heavily from Fine Cooking for the marinade…
alright, I lifted it completely. But, I felt their butter was a lot of the sameness as the marinade. My feeling is – if you’re going to add another layer of flavoring to a steak, it needs to have a little contrast between the two.
Grilled Lamb Shoulders with
Kalamata / Roasted Pepper Butter
Based on the Fine Cooking recipe – you can find the original recipe here.
2 1″ Thick Lamb Shoulder Chops
1 Clove Garlic – Chopped
|Kalamata / Pepper Butter|
1/2 Teaspoon Kosher Salt
2 Teaspoons Dried Oregano
2 Teaspoons Cumin Seeds
1 Teaspoon Paprika
1 Tablespoon Olive Oil
For the Butter:
2 Ounces Butter Substitute – Softened
1 Scallion – Minced
2 Tablespoons Roasted Red Pepper – Minced
6 Kalamata Olives – Seeded and Minced
1 Tablespoon Honey
1 Teaspoon Cider Vinegar
Things you’ll need:
Mortar and Pestle
- Bring the steaks to room temperature
- Place the garlic and salt in the mortar and grind to a paste
- Add the oregano, cumin seeds and paprika – grind again until the cumin seeds are crushed
- Add the oil and work into a paste
- Pat the steaks dry and liberally coat both sides with the marinade
- Cover and let marinate for 1 hour
- Set the grill on the highest setting and heat for 15 minutes
- Place the steaks on the grill and close the lid – cook for 2 minutes
- Turn the steaks 1/4 turn and repeat
- Flip the steaks over and repeat the 2 steps
- Your steaks will now be medium rare – place on the upper rack of the grill for another 2 minutes for medium – or another 4 for well
- Remove from the grill and allow to rest for 15 minutes before slicing
To make the butter:
- Place all the ingredients in the processor and pulse for around 30 seconds
- Scrape into a bowl and chill until the steaks have rested
- Place 1 Tablespoon of butter on each whole (or sliced) steak