Grilled Cumin Lamb Arm Steaks with Vegetables

Lamb arm steaks have been available at my local market recently. The steaks are great when grilled when marinated with cumin. Grill with some vegetables; in this case bell pepper and mushrooms, and you have dinner.

Enjoy!

Ingredients

2 Lamb Arm Steaks (about 1 lb. each)

1 Red Bell Pepper, halved lengthwise

10-12 Mushrooms

Marinade Ingredients

1 Tbs. ground Cumin

1 Tbs. ground Fennel

1 Tbs. ground Coriander

1 Tbs. ground Turmeric

¼ cup Soy Sauce

¼ cup Shaoxing Rice Wine or Dry Sherry

Preparation Instructions

1. Prepare the marinade by grinding the cumin, fennel, and coriander (if using whole seeds) in a coffee grinder or equivalent. Add the ground spices and turmeric to the soy sauce and Shaoxing Rice Wine or dry sherry in a bowl. Add the lamb arm steaks and marinate at least one hour or overnight (preferred) in the refrigerator.
2. If marinating the lamb steaks overnight, take the lamb out of the refrigerator at least one hour before cooking.
3. Wash and cut the red bell pepper in half lengthwise. Clean the mushrooms. Set the vegetables aside.

Grill Preparation and Cooking Instructions

1. Prepare the charcoal or gas grill for direct cooking following the manufacturer’s instructions. Light the charcoal or preheat the gas grill accordingly. If smoking the lamb, soak any wood chunks or chips (oak, hickory, mesquite, pecan…) for 1 hour before cooking if desired.
2. If using a charcoal grill, arrange the lighted coals to form one layer on the bottom of the grill. For a gas grill, follow the manufacturer’s instructions as to which burners to leave on for direct cooking. Add the wood chunks or chips for smoking.
3. Place the lamb and vegetables on the grill until browned (around 3-5 minutes). Turn the lamb and vegetables over to brown the other side (again about 3-5 minutes).
4. Remove the lamb and vegetables from the grill and allow to rest for 5 minutes before serving with steamed rice.