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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.
1-inch-thick, 8 oz each, cut from a boneless leg of lamb
Diamond Crystal kosher salt
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.
Lamb Steak https://healthyrecipesblogs.com/lamb-steak/