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I need to cook a romantic dinner and my wife wants lamb, which I've never cooked before.
Usually I make us steaks in a cast iron - it's easy, tasty and quick.
Can I do something similar with lamb? What is the name of the cut I need to buy?

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5 Answers

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You want the ones that look like little tiny T-bone steaks. Typically they are called Lamb Chops, but look first as there are different cuts under that name. You might also consider doing a rack, which is the equivalent to a Rib Roast, but obviously much smaller. For the rack, I'd sear it in a pan, and then broil it until done. (15-25 minutes, 140-160 degrees).

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That's what I got and cooked - t-bone ones. Turned out great. Thanks! – z-boss Mar 26 '11 at 20:34
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In the UK I'd use a cut called lamb leg steak, as you can prepare it in a similar way to beef steak. Personally I prefer to griddle on one side, flip over and finish in a hot oven. Make sure you rest it!

I know recipe requests are a bit ugh here, but I'd recommend making the lamb steaks a little bit spiced (rub with cumin, chilli & coriander) and serve with a smooth, creamy cauliflower puree - it's a great combination.

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Thanks for the idea. Creamy cauliflower puree - should I chill it before serving? – z-boss Mar 25 '11 at 17:32
+1 for the spicing. Also could use a mild curry powder. – Chris Cudmore Mar 25 '11 at 17:44
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@z-boss - no, don't chill it. Also serve some greens, say wilted buttery spinach, and perhaps a red wine reduction sweetened with redcurrant jelly. If you don't want to use spices, try taking half a lamb stock cube (the paste kind), schmush it with a little olive oil, then rub that onto the lamb steaks as seasoning. – ElendilTheTall Mar 25 '11 at 18:32
I'd simmer cauliflower in some veg stock, then when very tender reserve the liquid and pop the cauli in a blender. Add a few tablespoons of the liquid and whizz until fine. Add some cream, then keep adding more liquid until you like the texture, and season to taste. Reheat in a saucepan when needed. And yes, serve with some lovely fresh greens too as per @ElendilTheTail. – Gary Mar 25 '11 at 20:12
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Roast Lamb Loin is very easy. 30mins per 500g on 180 degrees. Seasoned with salt is the minimum; however it's easy to add Rosemary or Mint. It works very well with a large range of sides including salads, purees, or roast vegetables. A good wine match is a full bodied red such as Sharaz or Syrah.

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You can't go past Lamb Backstrap . It does everything a steak does in regards to cooking, remains very juicy and tender. You can wrap in prosciutto , serve with soft polenta. Basically whatever your imagination can come up with it will suit this cut.Only down side is the price to purchase, but well worth it for a romantic dinner.

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I'm not familiar with that cut. It's probably a regional term. Can you add a picture? – Chris Cudmore Mar 28 '11 at 11:53
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I love lamb burgers. You grind lamb, then mix it with onions and various spices. You then put them on a spit and either broil them in the oven or cook them on a grill. You serve inside grilled pita them with tzatziki (a yogurt and cucumber sauce) and taboulleh (a bulghur salad). The latter is optional, it's just a nice side dish.

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