Lamb Steaks with Milk, Honey and Cumin Marinade

Ingredients

• 1 tablespoon cumin seeds lightly toasted
• 4  garlic cloves minced
• 0.3 cup honey warmed
• 6 servings kosher salt and pepper freshly ground
• 42 ounce lamb steaks cut from the leg boneless thick
• 1 teaspoon juice of lemon fresh
• 0.3 cup olive oil extra-virgin
• 1 cup milk whole warmed

Equipment

• bowl
• frying pan
• baking sheet
• oven
• baking pan
• mortar and pestle

Directions

1. In a mortar, grind the cumin seeds to a coarse powder, stir into the warm honey and transfer 1 tablespoon to a bowl.
2. In a baking dish, combine the remaining honey mixture with the milk. Stir in the garlic, 3 tablespoons of olive oil, 1 teaspoon of salt and 1/4 teaspoon of pepper.
3. Add the lamb and turn to coat well. Cover and refrigerate overnight.
4. Preheat the oven to 45
5. Heat a large heavy-duty rimmed baking sheet in the oven.
6. Remove the lamb from the marinade; season with salt and pepper. In a large skillet, heat the remaining 2 tablespoons of olive oil until almost smoking.
7. Add the lamb and cook until browned on both sides.
8. Transfer to the hot baking sheet and roast for 8 minutes for medium rare.
9. Transfer to a warmed platter.
10. Stir the lemon juice into the reserved 1 tablespoon of the honey mixture; lightly brush half on the steaks.
11. Put the baking sheet on a burner over moderately high and heat until sizzling.
12. Add 1/2 cup of water and scrape up the browned bits from the bottom of the pan.
13. Add any accumulated juices from the lamb and simmer for 2 minutes.
14. Remove from the heat and stir in the remaining honey-lemon juice mixture. Season with salt.
15. Pour the sauce around the lamb and serve.
16. Wine Recommendation: A California Cabernet Sauvignon with some tannin will highlight the spices and herbs in the marinade and stand up to the lamb. Try the 2001 Louis M. Martini.