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    Home » Meat Recipes » Lamb Steak

    Lamb Steak

    Last updated: Apr 12, 2023 · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.

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    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 only 2 minutes per side and a few more seconds on the edges.

    lamb steak served on a dark plate.

    I typically roast a whole leg of lamb in the oven. It comes out wonderfully 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. Lamb steak is a delicious and quick alternative to cooking a whole leg of lamb.

    Jump to:
    • Ingredients
    • Instructions
    • Expert tip
    • Frequently asked questions
    • Variations
    • Serving suggestions
    • Storing leftovers
    • Related recipes
    • Recipe Card

    Ingredients

    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: As mentioned above, you can either buy them already cut, or you can 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 is the way to go.
    • Black pepper: Freshly ground has the best flavor.
    • Ground cumin: Make sure it's fresh. A stale spice can easily ruin a dish.

    Instructions

    This is such an easy recipe! Scroll down to the recipe card for detailed instructions for cooking these steaks. Here are the basic steps:

    • Your first step is to heat a well-seasoned large cast-iron skillet over high heat until smoking, 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, about 2 minutes. Now 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.
    A four-photo collage showing the steps for cooking a lamb steak.

    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.

    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 meat, 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.

    I should probably note here that the CDC recommends cooking steaks and roasts to 145℉.

    Frequently asked questions

    Where does a lamb steak come from?

    These steaks are cut crosswise from the leg. They usually have a bone in the middle, though they can also be boneless.

    Are these steaks tough?

    They don't need to be. It's very important not to overcook them to prevent them from becoming tough. It's best to cook them to medium-rare doneness.

    How to season these steaks?

    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 little bit of garlic powder.

    What pan to use when cooking them?

    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.

    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 certainly experiment with other flavors.

    Good options include garlic powder, dried thyme, dried rosemary, and dried oregano.

    Serving suggestions

    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.

    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, 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 sandwich.

    Lamb steak served on a dark plate.

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    👩🏻‍🍳 I typically publish a new or updated recipe once a week. Want the new recipes in your inbox? Subscribe today! You can unsubscribe at any time.

    Recipe Card

    Lamb steak served on a dark plate.
    4.98 from 319 votes
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    Pan-Seared 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 minutes mins
    Cook Time10 minutes mins
    Rest time5 minutes mins
    Total Time20 minutes mins
    Course: Main Course
    Cuisine: American
    Servings: 2 servings
    Calories: 617kcal
    Author: Vered DeLeeuw
    Prevent your screen from going dark

    Ingredients

    • 2 lamb steaks (1-inch-thick, 8 oz each)
    • 1 teaspoon Diamond Crystal kosher 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

    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 meat, 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.
    However, the CDC recommends cooking steaks and roasts to 145℉.

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    Nutrition per Serving

    Serving: 1steak | Calories: 617kcal | Carbohydrates: 0.1g | Protein: 38g | Fat: 50g | Saturated Fat: 22g | Sodium: 400mg
    SubscribeI typically publish a new or updated recipe once a week. Want the new recipes in your inbox? Subscribe today! You can unsubscribe at any time.
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    DisclaimersMost of our 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 our Terms of Use carefully before using any of our recipes.

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    About the Author

    Vered Deleeuw 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. Click to learn more about Vered.

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      Recipe Rating




    1. T

      May 28, 2023 at 2:37 pm

      5 stars
      This recipe is really tasty and simple!

      Reply

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    Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real-food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.


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