lamb shoulder steaks

>>9022525
I'd cook it in the oven for starters. Rosemary, salt, pepper, and garlic can be good seasonings for the meat. Otherwise, I'm pretty simple...I roast it in the oven for however long it takes. I'll serve it with mint jelly or feta cheese. I make chops and rack quite a bit...so not super familiar with your cut. I would just go low and slow with decent seasoning making sure to roast it in olive oil or something similar to olive oil. Good luck. I wouldn't pan fry lamb or grill it or use direct heating like you did.

>>9022525
don't cook it for 24 hours

>>9022525
Dont cook anything on a george foreman if you want it to taste good. The george foreman is designed to extract the fats (flavour) from the meet and drain it away to make it slightly less bad for you. You want your meat to cook in these juices and use them to make a pan sauce or gravy.

Good luck

>>9022540
There's this odd throw up inducing flavor in the one I tried to cook. Will oven roasting minimize that? Maybe I bought a spoiled steak?

>>9022555
>Dont cook anything on a george foreman if you want it to taste good.

I usually don't have a problem with taste on an electric grill, but I admit that cooking my first lamb on one was most definitely a bad choice.

>>9022558
>odd throw up inducing flavor
You must be south east asian. Everyone I know from SE Asia that tries lamb says the exact same thing.

>>9022558
could be or it could be some genetic anomaly i'm unaware of as >>9022593 suggests
just as some people taste cilantro as soap
just as some people are lactose intolerant
just as some people can smell asparagus pee

>>9022593
>>9022647
The problem has to be how I'm preparing it. I regularly have ate lamb in restaurants, and the flavor gap is huge.

just get lamb loin chops