Lamb steak is a delicious, quick alternative to cooking a whole leg of lamb. I typically slow cook a leg of lamb in the slow cooker, but sometimes I buy a boneless leg of lamb, slice it into thick steaks, and quickly fry them in a cast iron skillet.
Just like beef steaks, you don’t want to overcook lamb steak or you’ll end up with tough meat, so aim for medium-rare. To ensure medium-rare doneness and still cook the steaks enough to create a nice crust, cook them right out of the fridge – don’t let them get to room temperature before cooking.
- 2 (1-inch-thick, 8 oz) lamb steaks, cut from a boneless leg of lamb
- 1 teaspoon coarse kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground cumin
- Heat a well-seasoned large cast iron skillet over high heat until smoking, about 5 minutes.
- Season the steaks with the salt, pepper and cumin.
- Add the steaks to the hot skillet. Cook until a brown crust forms on the bottom, about 2 minutes.
- Flip the steaks and cook 1-2 more minutes on the second side.
- Finish by cooking the strips of fat on the edges of the steaks, about 1 more minute for each edge.
- Transfer to plates, loosely cover with foil and allow to rest 2-3 minutes before serving.