Steaming is a process well known in cooking. Our Chinese brethren have used it for centuries for cooking fish and chicken. But how about steaming meats like, let’s say, lamb?  I had some round bone chops on hand and I decided to give it a try, and it came out really good.

If you have a steamer, this recipe is a cinch. A wok also works. If you don’t have such an appliance, then you must improvise. I used a large skillet with high sides, placed a 5 oz. tuna fish can on the bottom, placed the seasoned lamb chops on  a plate atop the can and that became my steamer.  You can use a large sauce pan as well.  What’s the old saying about necessity being the mother of invention? Most times it’s true.

As noted, I used round bone lamb chops. Boneless will work just as good, if not better. I’m sure the recipe will work with with pork chops. I haven’t tried it with steak and, honestly, I don’t know if it will come out as good, You’re welcomed to try, and let me know the results. Also, for this recipe I used a seasoning mix of olive oil, cumin and coriander. You’re encouraged to experiment with whatever seasoning combination desired, be it  a simple combo of olive oil, salt and pepper, or anything else for that matter. The trick is to be creative (within reason).



4 lamb chops of choice, 8-12 ounces (or more)
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt to taste


  1. Rinse lamb chops under running water and pat dry with paper towels.
  2.  Brush with olive oil and season both sides well with coriander and cumin. Sprinkle with salt to taste. Place on a plate and  put dish inside the steamer. Put enough water to cover the bottom of the pan or skillet, being sure not to use too much or it might spill into the dish. Heat the water to  a fast boil, cover and steam lamb for approximately10 minutes or until tender. The steaming time will vary depending on the thickness of the meat. Boneless lamb chops will cook faster than bone-in. Serve immediately.
    Yield: 4 servings.