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 slices, 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:
Lamb steaks: Cut them from a boneless leg of lamb.
Kosher salt: Please don’t use table salt to season steaks. Coarse, flavorful kosher salt is the way to go.
Black pepper: Freshly ground is best.
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:
Heat a well-seasoned large cast-iron skillet over high heat until smoking, about 5 minutes.
Meanwhile, season the steaks with the salt, pepper, and cumin.
Carefully place the seasoned steaks in the hot skillet. Cook them until a brown crust forms on the bottom, about 2 minutes.
Flip the steaks and cook 1-2 more minutes on the second side.
Now cook 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 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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Lamb Steak
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
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.