Cumin Lamb Steaks

This marinade is addictive, and worked great this evening with some simple soba noodles tossed with green onions, gomasio, soy and sesame oil and a riff on this zucchini, using a few tablespoons of the strained marinade along with the onions, ginger and garlic and a thinly sliced half of red pepper that needed using.

For ~1 lb. lamb steaks (cut from the leg of lamb), combine in a nonreactive pan:

1.5 T Shaoxing wine or sherry

3 T light soy

2 T dark soy

1.5 T hoisin sauce

1.5 T cumin seed, toasted*

2 cloves garlic, minced

1 t minced ginger

1/2 t kosher salt

1/2 t chile oil (may substitute canola oil and 1 pinch chile flakes)

* Toast the cumin seed in a dry pan over medium heat till fragrant. Add directly to the other ingredients after toasting, the warm cumin will infuse the marinade.

Lay the lamb steaks down in the marinade, swirl around, turn over, swirl the other side and allow to sit 15-30 minutes before grilling the steaks. If using a stovetop grill pan, blot the steaks of any marinade so they sear properly instead of steaming.