Lamb Steak

Lamb Steak

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.

Lamb Steak
 
Prep and Cool time
Cook time
Total time
 
Recipe type: Entree, Gluten-Free, Low-Carb, Paleo
Yield: 2 servings
Ingredients
  • 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
Instructions
  1. Heat a well-seasoned large cast iron skillet over high heat until smoking, about 5 minutes.
  2. Season the steaks with the salt, pepper and cumin.
  3. Add the steaks to the hot skillet. Cook until a brown crust forms on the bottom, about 2 minutes.
  4. Flip the steaks and cook 1-2 more minutes on the second side.
  5. Finish by cooking the strips of fat on the edges of the steaks, about 1 more minute for each edge.
  6. Transfer to plates, loosely cover with foil and allow to rest 2-3 minutes before serving.
Nutrition Per Serving
Serving size: 1 lamb steak; Calories: 617; Fat: 50g; Saturated fat: 22g; Carbohydrates: 0g; Sugar: 0g; Sodium: 400mg; Fiber: 0g; Protein: 38g

Lamb Steak

More Healthy Recipes:

Share: Pin on PinterestShare on YummlyShare on FacebookTweet about this on TwitterShare on Reddit