lamb steak
various dates
A lamb steak is a cross-cut through the leg. It can be cut from a larger roast, or pre-cut when frozen. The latter has a small piece of marrow bone. (Pic6)
a. thin-cut lamb steak
2016-05-11 a.o.
These are a thin steaks, cut through the bone, available at the local walmart. I don't buy them very often anymore because prices have doubled since they started selling these a few years back, $10/lb. in early 2020.
Treat them like any other thin steak. Sear in a very hot pan for a brief time. That way you’ll get a nice brown crust with a red to pink interior. Cook them whole, sliced or diced, whatever you are in the mood for that day.
I am a bit surprised that I have so few pictures of these, considering how many I bought and cooked over the years.
INGREDIENTS
This is what you need for 2 servings:
- 1 lb. lamb’s steak
- olive oil
- S&P, spices
Directions
- Rub S&P and spices into the meat on both sides.
-
pan-fried
- Heat some olive oil until just not smoking.
- Sear the steak on high heat on both sides. Turn only once to get the best color.
Resist the urge to turn the steak and let it get to that high temperature needed for browning.
-
oven-baked
- bake on oven-grill at 300-350 ºF. for 15-20 minutes
- Remove from heat and rest for 2 minutes.
- Serve immediately.
some of my leg of lamb steaks
2016-05-11
Pic1-3: pan-fried, served with peas & carrots in curry cream sauce
208-04-04
Pic4-6: pan-fried & diced, served with mixed green salad, cherry tomatoes, cottage cheese
2018-07-18
Pic7-9: sliced from thicker butterflied leg of lamb, pan-fried, served with cole slaw
2019-05-14
Pic10+11: pan-fried, served with baby Portobello mushrooms
2020-02-18
Pic12-14: served with Spring mix salad, mayo
2020-03-28
Pic15-17: oven-baked, served with rhubarb compote, on sandwich
2020-05-01
Pic18-20: served with applesauce and boiled red potatoes
B. Thick steak
2016-04-18 a.o.
Since there was no one to share with that day, I cut a butterflied leg of lamb (more than 1") into 3 pieces and oven-roasted them over the next few days. Like with any thick steak, I used both high and low temperatures. Pan-frying would be faster, but also has a greater chance of overcooking..
Pic21: thick steak on the grillPic22: served
Pic23: sliced
Directions
- Preheat the oven to 300 ºF.
- Trim the fat layer on the steak back to max 1/8” thickness.
- Mix 1 tbsp. of olive oil with S&P, garlic and your favorite spices to taste.
- Rub this mix into all sides of the meat.
- Place on a grill plate so the steak won’t sit in fat while cooking. (Pic2)
- Bake for 5 minutes at 300 ºF.
- Reduce heat to 225 ºF.
Open the oven door briefly to let out some excess heat. - Bake at 225 ºF for 20-30 minutes depending on the thickness of the piece, or until an internal temperature of 145 ºF has been reached.
- Remove from the oven and rest 5 minutes.
- Serve and enjoy.