Breaded Lamb Steaks Recipes

Steps:

• Flatten steaks to 1/2-in. thickness. Cut into serving-sized pieces; set aside. Place flour in a shallow bowl. In another shallow bowl, combine eggs, milk, salt and pepper. Place bread crumbs in a third shallow bowl. Coat steaks with flour, then dip into egg mixture and coat with crumbs. , In a large skillet over medium-high heat, cook steaks in oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°, medium, 140°, medium-well, 145°), 2-3 minutes on each side.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a broiler pan.
• Stir the bread crumbs, Parmesan cheese, seasoned salt, and garlic powder together in a shallow dish such as a pie plate. Pour the olive oil into a separate shallow dish. Dip the t-bone steaks in the olive oil on both sides; allow excess to drip off. Press the steaks into the bread crumb mixture, and place onto the prepared broiler pan.
• Bake on the middle rack in the preheated oven until the steaks have cooked to your desired degree of doneness, about 15 minutes for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.

Steps:

• Trim excess fat from lamb, but leave in the bone.
• Crush garlic with the salt. Add ginger, pepper, turmeric, coriander, cumin and oregano. Stir in soy, lemon juice and vegetable oil.
• Coat evenly over the lamb. Cover and refrigerate for 3 hours to 3 days.
• Prepare bbq grill for coals to be white-ash covered. Grill meat 5 minutes each side or broil.

Steps:

• Place the lamb on a greased rack in a greased roasting pan; rub with garlic, salt and pepper. Bake, uncovered, at 375° for 20 minutes., In a small bowl, combine the bread crumbs, butter, parsley and thyme. Press onto the meat. , Bake 20-30 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Steps:

• Trim excess fat from the steaks or chops. Crush garlic and rub over meat; season pieces with salt and pepper and roll in flour. Dip in eggs, then in bread crumbs. Brown quickly on both sides in the hot shortening. Turn heat low and continue cooking slowly, covered, until meat is tender, about 20 minutes.