Lamb Steak

Lamb steak is tender and delicious, as long as it’s cooked to rare or medium-rare, just 2 minutes per side and a few more seconds on the edges.

Lamb steak is a nutritious, delicious, and quick alternative to cooking a whole leg of lamb.

I typically roast a whole leg of lamb in the oven. It comes out wonderfully juicy and flavorful. But sometimes I buy a boneless leg of lamb, slice it into thick steaks, and quickly fry them in a cast-iron skillet.

The ingredients you’ll need

You’ll only need four ingredients to make these tasty steaks. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:

1. Lamb steaks: Cut them from a boneless leg of lamb.
2. Kosher salt: Please don’t use table salt to season steaks. Coarse, flavorful kosher salt is the way to go.
3. Black pepper: Freshly ground is best.
4. Ground cumin: Make sure it’s fresh.

How to cook lamb steak

It’s easy! Scroll down to the recipe card for the detailed instructions for cooking these steaks. Here are the basic steps:

1. Heat a well-seasoned large cast-iron skillet over high heat until smoking, about 5 minutes.
2. Meanwhile, season the steaks with the salt, pepper, and cumin.
3. Carefully place the seasoned steaks in the hot skillet. Cook them 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. Now cook 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 let them rest 2-3 minutes before serving.

Tips for making this recipe a success

Just like beef steaks, and even more so, you don’t want to overcook these steaks or you’ll end up with tough meat. So it’s best to aim for medium-rare.

How 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.

To ensure tender steak, a 1-inch-thick steak should be pan-fried no longer than 2 minutes per side, plus a few seconds on the edges. Rest the steak before eating, to allow juices to redistribute and settle.

I should probably note here that consuming undercooked meat may increase your risk of foodborne illness. I always cook steaks to medium-rare. But you should make your own decision.

How to season lamb steak?

Unlike beef steak, which only needs kosher salt and black pepper, lamb steak benefits from a light sprinkling of cumin. Sometimes I also add a little bit of garlic powder.

What sides go with them?

Anything goes! This is a truly versatile main course that goes with almost any side dish. I often serve them with roasted butternut squash or with roasted carrots. And then I add a simple green side such as steamed broccoli.

What about leftovers?

Keep leftovers in the fridge, in an airtight container, for 3-4 days. You can reheat them in the microwave, covered, on 50% power.

But since reheating steak often causes it to become overcooked, I actually like to slice the leftovers and use them cold in a steak salad or in a lettuce wrap.

More lamb recipes you might enjoy

My absolute favorite lamb recipe to make is lamb chops. They are so wonderfully juicy and flavorful!

And lamb burger is even better, in my opinion, than a beef burger. I love its unique flavor, and the mint yogurt sauce really enhances it.

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4.97 from 180 votes

Lamb Steak

Lamb steak is tender and delicious, as long as it’s cooked to rare or medium rare, just 2 minutes per side and a few more seconds on the edges.

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Main Course

Cuisine: American

Keyword: lamb

Servings: 2 servings

Calories: 617kcal

Author: Vered DeLeeuw

INGREDIENTS

• 2 lamb steaks, 1-inch-thick, 8 oz each, cut from a boneless leg of lamb
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cumin

INSTRUCTIONS

• 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.

NOTES

Consuming undercooked meat may increase your risk of foodborne illness. I always cook lamb and beef steaks, chops and roasts to medium-rare. But you should make your own decision.

NUTRITION INFO Nutrition info is approximate and may contain errors. It is calculated using the SparkPeople.com recipe calculator, and the carb count excludes sugar alcohols. Please feel free to make your own calculations. Please read the disclaimers in our Terms of Use carefully before using any of our recipes. Recommended and linked products are not guaranteed to be gluten-free. Please verify they are before using.

Nutrition Facts

Lamb Steak

Amount Per Serving (1 steak)

Calories 617 Calories from Fat 450

% Daily Value*

Fat 50g77%

Saturated Fat 22g138%

Sodium 400mg17%

Carbohydrates 0.1g0%

Protein 38g76%

* Percent Daily Values are based on a 2000 calorie diet.

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