French · Dinner
Grilled Lamb Steak with Herbs (Keto)
A pan-seared bone-in lamb leg steak finished with garlic-rosemary butter, served over cauliflower puree enriched with cream and parmesan. Fresh mint and lemon zest brighten the plate, with sautéed spinach on the side for a low-carb French bistro presentation.
$9
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
612Calories
41.2gProtein
45.6gFat
12.8gCarbs
4.1gSugar
4.9gFiber
1380mgSodium
198mgChol
19.4gSat Fat
1180mgPotassium
260mgCalcium
4.3mgIron
3.1mcgVitamin B12
58mgVitamin C
gluten-free
protein-rich
low-carb
keto
Instructions
1
Prep
Pat the lamb leg steak dry, season both sides with salt and pepper, and let sit at room temperature for 5 minutes.
2
Steam
Place cauliflower florets in a pot with 2 tbsp water, cover, and steam over medium heat for 8 minutes until tender.
3
Blitz
Transfer steamed cauliflower to a bowl, add heavy cream and parmesan, and mash until smooth and thick.
4
Sear
Heat olive oil in a skillet over medium-high heat and sear the lamb leg steak for 3 minutes per side until deep brown crust forms.
5
Bloom
Add butter, garlic, rosemary, and thyme to the skillet over medium-low heat and baste the lamb for 1 minute until garlic is golden.
6
Rest
Move the lamb steak to a plate and rest for 5 minutes.
7
Saute
Wilt baby spinach in the same skillet over medium heat for 1 minute until collapsed and glossy.
8
Plate
Spoon cauliflower puree onto the plate, top with spinach and lamb steak, scatter lemon zest and mint over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g bone-in lamb leg steak
- 2 tbsp2 tbsp olive oil
- 2 tbsp28g butter
- 4 cloves4 cloves garlic
- 2 sprig2 sprig fresh rosemary
- 4 sprigs4 sprigs fresh thyme
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 11 oz311g cauliflower florets
- 4 tbsp60ml heavy cream
- 2 tbsp14g parmesan
- 4.2 oz120g baby spinach
- 1 tsp1 tsp lemon zest
- 2 tsp2 tsp fresh mint
