Ingredients
1 tbsp. cumin seeds
4 lamb leg steaks
1/4 c. extra-virgin olive oil
salt
Freshly ground black pepper
1/2 c. water
1 1/2 lb. assorted peppers, such as bell, cubanelle, and wax
Preparation
Step 1In a small skillet, toast the cumin over moderate heat until fragrant, about 40 seconds. Transfer to a mortar and let cool completely. Grind the cumin seeds to a coarse powder.Step 2Rub the steaks with 1 tablespoon of the oil. Season with salt and pepper and sprinkle with 2 teaspoons of the ground cumin. Let stand at room temperature for 15 minutes.Step 3Meanwhile, in a large, deep skillet, heat 2 tablespoons of the oil. Add the peppers, season with salt and black pepper, cover, and cook over moderate heat until starting to soften, 8 minutes. Add 1/2 cup of water and the remaining cumin. Cover and cook over low heat, stirring a few times, until the peppers are tender, about 5 minutes. Keep the skillet covered and remove from the heat.Step 4Light a grill or preheat a grill pan. Grill the steaks over high heat until charred and medium-rare, 3 minutes per side; transfer to plates to rest for 5 minutes. Stir the remaining 1 tablespoon of oil into the peppers and season with salt and pepper. Serve. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
