Although beef is well loved by Americans, a deliciously lamb steak, its “brother from another mother”, can also steal the show.
When you have a good marinade for lamb steak, the gaminess of lamb becomes very subtle and hidden behind herbs and spices.
For those whose palates are much more sensitive to the pungency of lamb, it is my hope that my recipe for lamb steak will become the Trojan horse that allows lamb to penetrate your culinary defenses and allow for an invasion of your taste buds.
I knew that this seared lamb was special when my little sister, who is no-lamb kind of gal, kept eating this dish. When I asked her what she thought of the lamb, she replied “What lamb? Oh, you mean the steak? It’s delicious!”
How to Cook Lamb Steak
Marinade overnight for best results.
Depending on the thickness of your lamb steak, it should be seared 3-4 minutes on each side on medium high heat.
I prefer my steaks to be cooked to medium.
The steak should be allowed to rest for at least 5 minutes before slicing against the grain. Always let your steaks rest before cutting into them. Patience is a virtue that pays off 100% in the world of gastronomy.
I served this lamb with a cucumber mint yogurt sauce in some warm pita bread.
Price Comparison
When you eat at a restaurant, lamb dishes are priced at a premium. Usually on par with the mid-range steak dishes. I’ve seen lamb chops priced anywhere between $35-60 for a full entree. How much did I spend on this recipe? The lamb steak was $8.99, garlic costs $.33 a head, fresh thyme ($3), fresh rosemary ($3). The garlic and herbs were only partially used and I was able to make the lamb steak last for 2 servings.
Restaurant ($17.50-30) vs. Home-Made ($6.16) per serving for a lamb steak.
That price differential is astounding! Granted, I did not figure in the cost of a potato or vegetable. But honestly, tacking those side dishes on would only add $1-$2 at most. There you have it. Way more worth it to make this at home. Plus, it’s so easy. Hope you give it a try!
Seared Lamb Steak-with Garlic and Rosemary
Ingredients
- 1 lb lamb leg steak
- 2 tbsp olive oil
- 2 cloves garlic
- 2 tsp fresh thyme chopped
- 1 tsp fresh rosemary chopped
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Make herb oil: coarsely chop garlic, thyme, and rosemary and mix with 2 tbsp olive oil.
- Season lamb steak with salt and pepper, then place into a freezer bag
- Place herb oil mixture into the freezer bag and use to coat lamb steak.
- Allow to marinate for at least an hour. Marinate overnight for best results.
- Heat a skillet on medium high. When the skillet is hot, drizzle with the remaining 1 tbsp olive oil. Sear on both sides, 3-5 minutes each side for medium-cooked steak, depending on the thickness of the steak.
- When lamb steak is ready, take out of the pan and allow to cool for 5-10 minutes. Slice against the grain of the meat and enjoy!
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