Our lamb chops are loved by many but our lamb steaks - rump (very similar to beef rump) and ribeye (beautifully marbled) - are only adored by a privileged few and we feel it’s high time that the rest of you joined their fan club!
These scrumptious cuts can’t be beat for taste and tenderness and are super easy and non-fussy to prepare.
To keep them moist, tender and full of flavour:
Season the steaks with salt and pepper and add a splash of olive oil. Add flavours like garlic, lemon zest, rosemary and thyme.
To char-grill or braai – get the fire really hot- the steak should sizzle as it makes contact with the heat.
To pan-fry - preheat the skillet or thick bottomed pan to moderately-hot and keep the heat moderately-high.
Cook on one side until moisture appears on the top.
Use tongs and turn steaks once only.
Use the flat side of tongs to test for doneness and prod the meat in the thickest part - rare is soft when pressed; medium is springy and well done is very firm.
Remove and cover loosely with foil to rest for about 5 minutes before devouring.