Here we have taken a lamb fillet steak to sizzle on the sizzling stone. We heated the rock to 380C-400C / 720F- 800F and placed half the fillet directly onto the stone to cook. You will immediately notice the lamb steak sears on the black rock grill capturing in all the natural juices, after 30 to 40 seconds you can flip over the steak to sear the other side. What now becomes prominent is the amazing aroma that is coming off the steak as it cooks. I like to leave lamb a little longer to crisp on one side which draws out even more flavor.
Using a sharp knife slice the steak into about 1 cm thick pieces and place them on the stone to sear in the natural juices depending on how thick you have cut the steak a minute on each side is enough. Now move the hot lamb medallions directly onto your preprepared wrap and devour.
Steak on the Stone Style Mediterranean Lamb Wrap
- Lamb Fillet
- Tortilla wrap
- Assorted peppers
- Optional couscous
- Tzatziki sauce
Lamb fillet cooked on the Steak Stone & Plate Set is extremely succulent and flavoursome. Sprinkle a little sea salt onto the rock to break the barrier between the meat and rock and place the lamb fillet and pepper onto the rock. Once cooked to liking slice into thin bite-size pieces and add to your prepped wrap. Fold and serve on the Bamboo Steak Board with a pot of Tzatziki Sauce.
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