Spice-crusted Lamb Blade Steaks

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 tablespoons dried ancho chile powder (or any other chili powder)
• 1 tablespoon granulated garlic
• 1 tablespoon granulated onion
• 1 teaspoon fresh ground black pepper
• 1 teaspoon dried chipotle powder (or cayenne)
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1 tablespoon cumin seed
• 6 lamb steaks (each 8-10 oz)
• kosher salt
• 2 tablespoons dijon mustard (or regular prepared mustard)
• extra virgin olive oil

Recipe

• 1 in a small bowl, combine rub ingredients and set aside.
• 2 in a dry sauté pan over medium heat, toast cumin seeds until fragrant and just starting to turn a light brown. remove cumin from pan and set it aside.
• 3 generously season blade steaks with salt. using the back of a spoon or basting brush, coat steaks with a thin layer of mustard.
• 4 sprinkle cumin seeds on both sides of the steaks and pat them in so they stick to the mustard. sprinkle a generous coating of rub on the steaks and drizzle them with a little olive oil.
• 5 prepare grill for direct high heat. place steaks on the cooking grate, close grill immediately reduce heat to medium.
• 6 cook steaks for 8-10 minutes, turning them once or twice, or until they are springy to the touch. remove steaks from grill, tent them with foil and let then rest for 5 minutes. drizzle with a little olive oil and serve.
• 7 warning: these steaks have a lot of juice and fat in them, so be on the alert for flare-ups.