Versatile spiced lamb dish a juicy weeknight meal

A steak cut from the leg of lamb is tender and juicy and cooks in minutes. The spiced coating makes this dish special with little effort. It’s great for a weeknight dinner or exciting enough for a special occassion. If the lamb steak is not in the meat case, ask for 2 steaks about 1/2 to 3/4-inch-thick cut from the leg. It is cut right through the leg, making a round steak with a small bone in the center.

Fred Tasker’s wine suggestions:

When it comes to lamb, I always turn to dry red wines such as merlot or Rioja.

Helpful hints:

Rib or loin chops can also be used instead of lamb steak.

Spices keep for about six months. Buy new ones if yours are older.


Make lamb.

While lamb cooks, make rice.

Shopping list:

Here are the ingredients you’ll need for tonight’s Dinner in Minutes.

To buy: 2 6-ounce lamb steaks, center cut from leg, 1 bottle ground allspice, 1 bottle ground cinnamon, 1 bottle cayenne pepper, 1 bag washed, ready-to-eat spinach and 1 package microwaveable brown rice.

Staples: Olive oil spray, olive oil, salt and black peppercorns.

Spiced Lamb Steak

Recipe by Linda Gassenheimer

2 6-oz. lamb steaks center cut from leg, fat removed

1 tsp. ground allspice

1 tsp. ground cinnamon

1/4 tsp. cayenne pepper

Olive oil spray

Remove fat from lamb. Mix allspice, cinnamon and cayenne pepper together. Spread mixture on both sides of lamb. Heat a nonstick skillet over medium-high heat and spray with olive oil spray. Add the lamb and brown 2 minutes, turn lamb over and brown 2 minutes. Lower heat to medium, cover with a lid, and cook 5 minutes. A meat thermometer should read 125 degrees for rare, 145 degrees for medium.

Per serving: Per serving: 255 calories (40 percent from fat), 11.3 g fat (3.4 g saturated, 5 g monounsaturated), 108 mg cholesterol, 34.5 g protein, 2.4 g carbohydrates, 1 g fiber, 112 mg sodium.

Yield 2 servings

Florentine Rice

Recipe by Linda Gassenheimer

5 cups washed, ready-to-eat spinach

1 package microwaveable brown rice to make 1 1/2-cups cooked rice

2 teaspoons olive oil

Salt and freshly ground black pepper

Place spinach in a microwave-safe bowl and microwave on high 1 minute. Remove and cook rice in the microwave according to package instructions. Measure 1 1/2-cups and set aside the remaining rice for another dinner. Add rice to the spinach and toss with olive oil, and salt and pepper to taste.

Per serving: Per serving: 220 calories (25 percent from fat), 6.1 g fat (0.9 g saturated, 3.8 g monounsaturated), no cholesterol, 5.9 g protein, 36.3 g carbohydrates, 4.4 g fiber, 68 mg sodium.

Yield 2 servings