French · Dinner
Lamb Steak with Mustard Crust
Bone-in lamb leg steak coated in Dijon mustard and a crispy breadcrumb-herb crust, seared in a hot pan then finished in the oven to medium-rare. The mustard forms a tangy shell beneath golden breadcrumbs, served with pan jus and fresh herbs.
$9
10 minsPrep
15 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
545Calories
46.6gProtein
35.8gFat
9.6gCarbs
0.9gSugar
1gFiber
853mgSodium
205mgChol
15.1gSat Fat
552mgPotassium
67mgCalcium
4.3mgIron
2.6mcgVitamin B12
3.1mgVitamin C
protein-rich
low-carb
gluten-free-adaptable
herb-salt
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat the lamb leg steak dry, season both sides with salt and pepper, and preheat the oven to 425F.
2
Build
Mix softened butter with minced garlic, chopped thyme, parsley, and breadcrumbs until the mixture resembles damp sand.
3
Sear
Heat olive oil in an oven-safe skillet over high heat and sear the steak 2 minutes per side until deep brown.
4
Build
Off heat, brush the steak with Dijon mustard, then press the breadcrumb mixture firmly onto the mustard layer.
5
Roast
Transfer the skillet to the oven and roast at 425F for 8 to 10 minutes until the crust is golden and the internal temperature reaches 130F.
6
Rest
Move the steak to a plate, tent loosely with foil, and rest for 5 minutes.
7
Deglaze
Set the skillet over medium heat, pour in beef stock, scrape up browned bits, and cook for 2 minutes.
8
Plate
Place the lamb steak on a plate, spoon the jus around it, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g, bone-in lamb leg steak
- 2 tbsp2 tbsp Dijon mustard
- 1/2 cup50g breadcrumbs
- 2 clove2 clove garlic
- 2 tsp2 tsp fresh thyme
- 2 tsp2 tsp fresh parsley
- 2 tbsp28g butter, softened
- 2 tbsp30ml olive oil
- 1/2 cup120ml beef stock
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
