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Oleana
134 Hampshire Street
Cambridge, MA 02139
(617) 661-0505
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Grilled Lamb Steak with
Turkish Spices
Chef Ana Sortun of Oleana – Cambridge, MA
Adapted by StarChefs
Yield: 4 Servings
Ingredients:
Baharat spice mix:
- 3 Tablespoons dried oregano
- 2 Tablespoons ground cinnamon
- 2 Tablespoons ground nutmeg
- 2 Tablespoons ground cumin
- 2 Tablespoons ground coriander
- ¼ cup dried mint, crushed through a fine sieve
- ¼ cup ground black pepper
Lamb steaks:
- ¼ cup Aleppo chiles
- ¼ cup plus 1 Tablespoon tomato paste
- ½ cup canola oil
- 1 Tablespoon chopped garlic
- 1 Tablespoon baharat spice mix
- 1 Lamb Top (ask the butcher to cut the bone out and give you
the top of the leg of lamb) cut into 4 small steaks (about 5 ounces
each)
Method:
For Baharat spice mix:
Mix all ingredients and set aside.
For lamb steaks:
Combine all ingredients except for lamb and whisk together in a small
bowl. Pour marinade over lamb and refrigerate for 2 hours or up to
overnight. Remove steaks from marinade and grill to desired degree
of doneness. Serve lamb sliced thin and garnish as desired.
Wine pairing:
A spicy red such as the Porcupine Ridge Syrah 2003 from South Africa
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