Lamb Steak Recipe
Lamb Steak Recipe
Table of Contents
Lamb Steak Recipe
This lamb steak recipe showcases tender, flavorful cuts of lamb pan seared to perfection and finished with a rich, aromatic herb garlic butter. It’s the perfect dish for any special occasion, yet simple enough for an indulgent weeknight dinner. The combination of searing thelamb steak recipe to develop a beautiful crust and then enriching it with a fragrant, garlicky butter sauce creates a dish that’s savory, juicy, and utterly irresistible. This lamb steak recipe is designed for those who love the bold flavors of lamb but want a straightforward cooking method that’s sure to impress.
Description:
If you’re on the hunt for a delicious and easy to make lamb steak recipe, look no further! This pan seared lamb steak recipe offers a quick, no fuss way to prepare this tender meat, bringing out its natural flavors while complementing them with a luxurious garlic herb butter sauce. Ideal for both beginners and seasoned cooks, this dish strikes the perfect balance between rustic simplicity and gourmet appeal.
Lamb steaks, typically cut from the leg or shoulder, are known for their tenderness and rich flavor. In this recipe, the lamb steaks are seasoned simply with salt, pepper, and a few herbs before being seared in a hot pan. The secret to creating a juicy, flavorful steak lies in achieving the perfect sear on the outside while keeping the inside tender and juicy. After searing, a homemade garlic herb butter is melted over the steaks, adding depth and a fragrant richness to the dish. The butter sauce is infused with fresh herbs like rosemary and thyme, which complement the natural lamb flavor beautifully.
This lamb steak recipe is perfect for pairing with mashed potatoes, roasted vegetables, or a crisp green salad for a complete meal. Whether you’re cooking for a family dinner or entertaining guests, this dish is sure to become a favorite. You can even customize the seasoning based on your preferences or experiment with different herbs and spices for added complexity.
Ingredients:
- 2 lamb steaks (about 6-8 oz each), bone in or boneless
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 3 cloves garlic, minced
- 1/4 cup unsalted butter
- 1 tbsp Dijon mustard (optional for added depth)
- 1/2 tsp lemon zest (optional for freshness)
Instructions:
- Prepare the lamb steaks:
Pat the lamb steaks dry with paper towels to remove any moisture. This helps in achieving a good sear. Season generously with salt and pepper on both sides. Sprinkle the fresh rosemary and thyme on both sides as well, pressing them lightly into the meat. - Heat the pan:
Heat a large skillet (preferably cast iron) over medium high heat. Add the olive oil and let it get hot, shimmering but not smoking. - Sear the lamb steaks:
Place the lamb steaks into the hot pan and sear for about 4-5 minutes on each side, depending on the thickness of the steak and your preferred level of doneness. For medium rare, aim for an internal temperature of 130°F (54°C). For medium, aim for 140°F (60°C). Adjust the cooking time if your steaks are thicker or thinner than average. - Prepare the garlic herb butter:
While the steaks are cooking, melt the butter in a small saucepan over medium heat. Once melted, add the minced garlic and sauté for about 1 minute until fragrant but not browned. Stir in the Dijon mustard (if using) and lemon zest, and let it simmer for an additional 30 seconds. - Rest the steaks:
Once the steaks have reached your desired doneness, remove them from the pan and transfer to a plate. Let them rest for 5 minutes to allow the juices to redistribute. - Finish the dish:
Pour the garlic herb butter over the rested lamb steaks. Serve immediately with your favorite sides.
Notes:
- Doneness: The best way to check for doneness is by using an instant read meat thermometer. The internal temperature of lamb should be:
- Rare: 120°F (49°C)
- MediumRare: 130°F (54°C)
- Medium: 140°F (60°C)
- Medium Well: 150°F (66°C)
- Well Done: 160°F (71°C)
- Choosing lamb steaks: Look for well marbled lamb steaks for the best flavor and tenderness. Bone in steaks will have slightly more flavor, while boneless cuts are easier to work with.
- Herb variations: If you don’t have fresh rosemary or thyme, dried herbs will work as well. You can also try other herbs like oregano, mint, or sage to add variety to the flavor profile.
- Sides to serve: This lamb steak recipe pairs wonderfully with creamy mashed potatoes, roasted root vegetables, or a fresh green salad. For an elegant touch, try serving with a side of sautéed spinach or garlic butter asparagus.
Lamb Steak Recipe
Ingredients
- 2 lamb steaks about 6-8 oz each, bone in or boneless
- 2 tbsp olive oil
- Salt and freshly ground black pepper to taste
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme chopped
- 3 cloves garlic minced
- 1/4 cup unsalted butter
- 1 tbsp Dijon mustard optional for added depth
- 1/2 tsp lemon zest optional for freshness
Instructions
- Pat the lamb steaks dry with paper towels to remove any moisture. This helps in achieving a good sear. Season generously with salt and pepper on both sides. Sprinkle the fresh rosemary and thyme on both sides as well, pressing them lightly into the meat.
- Heat a large skillet (preferably cast iron) over medium high heat. Add the olive oil and let it get hot, shimmering but not smoking.
- Place the lamb steaks into the hot pan and sear for about 4-5 minutes on each side, depending on the thickness of the steak and your preferred level of doneness. For medium rare, aim for an internal temperature of 130°F (54°C). For medium, aim for 140°F (60°C). Adjust the cooking time if your steaks are thicker or thinner than average.
- While the steaks are cooking, melt the butter in a small saucepan over medium heat. Once melted, add the minced garlic and sauté for about 1 minute until fragrant but not browned. Stir in the Dijon mustard (if using) and lemon zest, and let it simmer for an additional 30 seconds.
- Once the steaks have reached your desired doneness, remove them from the pan and transfer to a plate. Let them rest for 5 minutes to allow the juices to redistribute.
- Pour the garlic herb butter over the rested lamb steaks. Serve immediately with your favorite sides
Notes
- Doneness: The best way to check for doneness is by using an instant read meat thermometer. The internal temperature of lamb should be:
- Rare: 120°F (49°C)
- MediumRare: 130°F (54°C)
- Medium: 140°F (60°C)
- Medium Well: 150°F (66°C)
- Well Done: 160°F (71°C)
- Choosing lamb steaks: Look for well marbled lamb steaks for the best flavor and tenderness. Bone in steaks will have slightly more flavor, while boneless cuts are easier to work with.
- Herb variations: If you don’t have fresh rosemary or thyme, dried herbs will work as well. You can also try other herbs like oregano, mint, or sage to add variety to the flavor profile.
- Sides to serve: This lamb steak recipe pairs wonderfully with creamy mashed potatoes, roasted root vegetables, or a fresh green salad. For an elegant touch, try serving with a side of sautéed spinach or garlic butter asparagus.
