- 4
Ingredients
- 10 to 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.
- 2 2 2 cups Guinness ale
- 1 1 1 tablespoon coarse salt
- 1/4 1/4 1/4 cup sugar
- 1 1 1 cup water
- 3 3 3 tablespoons Smokin' Rub
- 3 3 3 pounds bone-in lamb leg steaks (see Know-How)
- 1 1 1 tablespoon canola oil
- 1 1/2 1 1/2 1/2 cups Guinness BBQ Sauce
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.
Light a grill for direct medium-high heat, about 425F.
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.
Brush the grill grate and rub with oil. Grill the steaks for about 7 minutes per side for medium-rare (135F on an instant-read thermometer). Baste with a thin layer of the sauce during the last minute of grilling.
Rest the meat for 5 minutes before serving. Serve the steaks with the remaining sauce on the side.
Keep It Simple:
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.
Guinness BBQ Sauce
Best with beef, pork, lamb, game meats
2 cups Guinness ale
1 star anise (optional)
1 cup ketchup
1/4 cup dark brown mustard
1/3 cup honey
2 tablespoons hot pepper sauce
2 teaspoons coarse salt
2 teaspoons ground black pepper
Boil the Guinness in a saucepan with the star anise (if using) over high heat until reduced by half. Add the remaining ingredients and simmer for 5 minutes, or until thick. Cool and remove the star anise. Store in a tightly closed container in the refrigerator for up to 1 week.