Q&A for How to Cook Lamb Steaks

Yes, pan-fried lamb is easy to prepare even for an inexperienced cook.

Yes, you can make Swiss steak with any red meat. It just won't taste quite the same.

Absolutely, for one steak it is certainly too big but for several ones it could do the trick. Most of kitchen tools ae comparable. Here the stove is the most appropriate as you want to quickly cook the steak.

The recipe says 30 minutes at 190°C/375°F. If you think your steak is too thick, you can cook it for 5 extra minutes. Remember that you can cut a little piece of the steak to check the state of your dish. If it is steal too much red let it cook longer, if you get the same uniform color, it is cooked and you can serve.

It depends whether your lamb steaks are frozen. If you want them to defrost quicker, cook them in tin foil. You can do this even if they aren't frozen as well. The only issue with this is that condensation will occur and your steak will be soggy.

You can either add some marinade or some herbs and spices. But it doesn't really matter all that much, you can eat them plain if you want to! Some interesting things you might want to add can include curry spice, beef patty mix, chilli con carne spice, etc.

No, because the meat will be very soft and pasty. The correct thing is to leave the heat a little more moderate and always keep an eye on it.