Lamb Steak
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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.
Course Main Course
Cuisine American
Keyword lamb
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 servings
Calories 617kcal
Author Vered DeLeeuw


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


  • 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.


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.


Serving: 1steak | Calories: 617kcal | Carbohydrates: 0.1g | Protein: 38g | Fat: 50g | Saturated Fat: 22g | Sodium: 400mg