Lamb steak is tender and delicious as long as it's cooked to rare or medium rare doneness.
For the tastiest and juiciest results, I cook it for two minutes per side and a few more seconds on the edges.
Lamb steak is a 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 juicy and flavorful. But sometimes, I buy steaks instead - either at Whole Foods or online at US Wellness Meats.
Another alternative is to buy a boneless leg of lamb, slice it yourself into thick slices, and quickly fry them in a cast-iron skillet. Either way, cook these steaks minimally for the best results.
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Ingredients
You'll only need four ingredients to make these steaks. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Lamb steaks: As mentioned above, you can buy them already cut or cut them yourself from a boneless leg of lamb.
- Kosher salt: I try not to use table salt to season steaks. Coarse, flavorful kosher salt - specifically Diamond Crystal Kosher Salt - is best.
- Black pepper: Freshly ground has the best flavor.
- Ground cumin: I season beef steaks such as New York Strip or ribeye with just salt and pepper. But when cooking a lamb steak, I like the warmth that cumin adds.
Variations
The easiest way to vary this recipe is to add seasonings. While I like to keep them minimal with just salt, pepper, and ground cumin, you can experiment with other flavors and see how you like them.
Good options that I tried and liked include garlic powder, dried thyme, dried rosemary, and dried oregano. You can add ¼ teaspoon of any of these spices/herbs.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Heat a well-seasoned, large cast-iron skillet over high heat until smoking, for about 5 minutes. Meanwhile, season the steaks with kosher salt, freshly ground black pepper, and cumin.
Carefully place the seasoned steaks in the hot skillet. Cook them until a brown crust forms on the bottom, for about 2 minutes. Flip the steaks and cook them for 2 more minutes on the second side.
The last step is to cook the strips of fat on the edges of the steaks, about 30 seconds for each edge.
Transfer the cooked steaks to plates, loosely cover them with foil, and let them rest for about five minutes before serving them.
Expert Tip
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. Here's a photo that shows the inside of a medium-rare lamb steak:
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 come to room temperature before cooking.
A 1-inch-thick steak should be pan-fried for 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.
Please note that the CDC recommends cooking steaks and roasts to 145℉.
Recipe FAQs
These steaks are cut crosswise from the leg. They usually have a bone in the middle, though they can also be boneless.
They don't need to be. It's important to avoid overcooking them to prevent them from becoming tough. It's best to cook them to medium-rare doneness.
Unlike a beef steak, which only needs kosher salt and black pepper, these steaks benefit from a light sprinkling of ground cumin. Sometimes, I also add a pinch of garlic powder.
I always use a well-seasoned cast-iron skillet to cook steaks. It's superb in terms of heat distribution and retention. It heats up well and creates a beautiful crust on the meat. If your skillet is well-seasoned, there's no need to add oil to the pan.
Serving Suggestions
This is a truly versatile main course that goes with almost any side dish. I often serve it with any of these side dishes:
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. You can reheat them in the microwave, covered, at 50% power.
But since reheating steak often causes it to become overcooked, I prefer to slice the leftovers and use them cold in a steak salad or lettuce sandwich.
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Recipe Card
Pan-Fried Lamb Steak
Ingredients
- 2 lamb steaks - 1-inch-thick, 8 ounces each
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground cumin
Instructions
- Heat a well-seasoned, large cast-iron skillet over high heat until smoking, about 5 minutes.
- Season the steaks with kosher salt, black pepper, and ground 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 them for 2 more minutes on the second side.
- Finish by cooking the strips of fat on the edges of the steaks, about 30 seconds for each edge.
- Transfer the steaks to plates, loosely cover them with foil, and allow them to rest for 5 minutes before serving.
Video
Notes
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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, and Country Living. 
Aĺexander
super easy, I will cook more often,
Vered DeLeeuw
Yay! I'm so glad you liked this recipe, Alexander. Thanks for the comment.
R Dennis
Excellent recipe for my fav meat. Never cooked this cut before and didn't wanna mess it up because it's sooooo expensive! It was perfect. I think it's hilarious that you talk about having leftovers! We practically licked the plates! Great recipe! Thx Vered!
Vered DeLeeuw
You're most welcome! I'm so glad you enjoyed it. Thank you for taking the time to leave a comment.
T
This recipe is really tasty and simple!
Vered DeLeeuw
Glad you liked it!