Guinness, the Irish stout, gives the brine for these simple barbecued lamb steaks much of its punch. Like most dark beers, Guinness has a bittersweet molasses flavor, which is great with lamb. But the hidden power of a Guinness brine is its alcohol content (about 4 percent). Alcohol accelerates the absorption of flavorful components directly into the protein structure of meat, yielding a steak that not only retains about 10 percent more moisture, but also is able to deliver a hit of seasoning with every bite. The flavors of chipotle chiles and cumin in the brine are reinforced with a smoky rub and a dark, pungent Guinness BBQ sauce. A word of warning: the sauce burns easily, so only brush it on the meat at the very end of grilling. In fact it is more flavorful served as a table sauce, although the steaks do look nice varnished with glaze.
- Substitute any kind of chile rub or Cajun seasoning for the Smokin' Rub.
- Substitute prepared BBQ sauce spiked with a tablespoon of instant powdered espresso for the grilling sauce.
- Use lamb shoulder chops instead of lamb leg steaks.
Know-How: Making Lamb Steaks
If you can't find lamb leg steaks, you can get the same cut by slicing a boneless leg of lamb 1/2 inch thick.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
Combine the Guinness, salt, sugar, water and 2 tablespoons spice rub in a 1-gallon zipper-lock bag. Drop in the lamb steaks, press out the air, and seal. Refrigerate for 2 to 6 hours.
Step 2
Light a grill for direct medium-high heat, about 425°F.
Step 3
Remove the lamb from the brine and pat dry. Discard the brine. Coat the lamb with the oil and season with the rub. Set aside for 10 minutes.
Step 4
Brush the grill grate and rub with oil. Grill the steaks for about 7 minutes per side for medium-rare (135°F on an instant-read thermometer). Baste with a thin layer of the sauce during the last minute of grilling.
Step 5
Rest the meat for 5 minutes before serving. Serve the steaks with the remaining sauce on the side.
