How to Make the Juiciest Air Fried Lamb Steak Ever!
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- Опубликовано: 30 янв 2021
- How to Make the Juiciest Air Fried Lamb Steak Ever!
Lamb Steak - air fried - with Rosemary & Garlic rub. Easy Recipe
Rosemary and garlic rub
Olive oil
Dry Rosemary
Garlic granules
Ground black pepper
Pinch of Salt
Mix all in a bowl - coat the lamb well
PRE HEAT Air fryer for 3mins
Side 1: 190 temp-7 mins
Flip and spray
Side 2: temp 190- 2-5 mins - check temperatures
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I just cooked this. For those new to air fryers, who like me like their meat well done. Total cooking time 16. However I have the Cosori dual drawminutes
Sounds great!
Thank you David. I had to bring back the sir fryer I bought. It didn't work like the Ninja you and Sally have. I am saving the money for one. Sorry I was late this morning. I will listen later. Love to you and Sally. Hugs to Pudding and Honey.
It looked delicious. ..the airfryer has taken No.1 spot in our kitchen. Thxs for yr time.
Glad you liked it
Wow beautiful steaks ,hoping to get an air fryer soon ...best wishes from Liverpool xx
I made this, and it was PERFECT! thank you!! my airfryer model is bit different than you, but temp and timings turned out to be great!
Great job!
Well even though I don’t eat lamb, I love all the spices and the idea I can use on another meat! Thank you❤️🇨🇦🇬🇧❤️🥰
It looks lush heather
Hope you enjoy
What a delicious looking lunch. I just love to see your reaction when you taste the lamb.
Thank you 😋
Nice to know how to cook it. Will try it again.
Hope you enjoy
You inspired me to buy an air fryer, and I LOVE it! Much appreciation to your cooking videos! 🥰🤗
That is awesome!
Looks delicious. Love your face when tasting the lamb.❤️❤️❤️
Thank you 😋
Thank you fir the cooking
Hope you enjoy
Finished product looks fantastic and very tasty.
It was!
Yum! Yum! Yum!
I love Lamb, I have just ordered some Lamb Steaks, Will have a go in my Ninja air fryer, Loved your Reaction Sir !!
Love lamb...yummy in my tummy 😋
So good
It looks delicious!! I think the rub you and Sally use makes it taste so good, plus the air fryer.
It does!
good cooking ,help me out big time , des, cheers.
Hi dave sally that meal looks lovely I will try them in the air fryer thanks love to you both stay safe xxxx
Hope you enjoy
Looks divine ..love all the spices you added thanku so much love and god bless x
Thanks so much
@@TheREALDavidAbel love your channel x
I am just getting a chance to view this now and I must say my mouth is watering. Unfortunately, I have never seen a lamb steak like this in my markets in New York. We can get those very tiny lamb chops most anytime or a whole leg of lamb around Christmas or Easter holiday but a lamb steak like this is unknow to me. Should I ever come to the UK, I must have one as it looks delicious and rosemary and garlic are two of my favorites to use as seasonings.
@@Foxys-Collective-Videography Hello Foxy...lovely to hear from you again. Tim has been working diligently to pack the car in anticipation of our early departure from home on Friday morning. He is the master at juggling all the many things I feel we need to bring along ("Have they no stores in Florida?") This is a question I hear as I leave another item by our door. But how could I leave without olive oil, oatmeal, sun lotion, hand lotion and my favorite cooking knife! You are never a bother, Foxy, and it is grand to know that you think of me from time to time. I might say, however, Foxy, that you might want to consult with Dave and Sally before you extend an invitation to their home. They are lovely people and very hospitable I am sure, however they may want to be consulted on the matter. We would love to come to the UK one day. I am a Jane Austen fan and would love to see some of her haunts. We are also Downton Abbey and Doc Martin fans. Would love to see some of the places they were filmed. My dear grandmother would never forgive me, God rest her soul, should I fly that far from home and not visit the place her grandmother and grandfather Garrahan hailed from in Ireland. I have already visited and seen much of Germany. My grandfather came from Germany as a wee lad with his family. He was just eight years old and the year was 1908. He was a marvelous man with a temperament much like our David Abel. Take care Foxy. I will not be able to catch the Sunday chat live on Sunday but will listen on Monday or Tuesday once we are settled in and I have all my belongings sorted.
that looks great.
It was!
Hello David and sally.
Thank you
You're welcome
I wouldn't have put the parchment paper there because it blocks the hot air from circulating then you wouldn't have the need to turn it and it cooks cooks evenly.
I always have a reason for everything I choose to do. Cooks in its own juices retaining ultimate flavour and less clean up
Good vid thank you but two comments I would like to make and not being belligerent. Firstly you should not have covered them with oil before putting on the herbs, that forms a seal so the flavour of the herbs cannot penetrate. Put the herbs on first then a light spray of oil. Secondly you did not say what the steaks were. They looked like leg (but didnt know). Could have been rump or shoulder or any other cut. That seriously affects the cooking times you gave. So a little imprecise but a good vid. If making a vid must be precise but thank you.
Thank you but I follow the alternative seasoning method - ‘A dry rub can be rubbed directly into the meat and massaged until it sticks to the surface. We recommend patting your cut of meat dry using paper towels. From there, you can season directly onto the meat or apply a small amount of oil over the surface before coating generously in the dry rub.’
No idea what the cut of lamb was, but will certainly make sure it is mentioned in the future
Thank you for a quick and polite reply. I suppose each has their methods that suits them. Food after all is a very subjective (and emotive) subject and so it should be, that is how recipes develope. I personally would always use shoulder. I find leg too dry, not enough fat to moisturise the meat. Lamb actually is my fave meat. Especially in tagines. Keep cooking and keep happy.