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Cambridge, MA 02139
(617) 661-0505

Grilled Lamb Steak with Turkish Spices
Chef Ana Sortun of Oleana – Cambridge, MA
Adapted by StarChefs

Yield: 4 Servings

    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)
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


Published: July 2004