Italian · Dinner
Lamb Steak with Rosemary
A bone-in lamb leg steak pan-seared in olive oil until deeply browned, then basted with foaming butter, garlic and rosemary over medium heat. Rested briefly and finished with pan juices and lemon, this Italian technique emphasizes high heat and rendered fat to finish the meat.
$9
10 minsPrep
12 minsCook
22 minsTotal
MediumLevel
Nutrition per serving
622Calories
55.1gProtein
44.8gFat
1.7gCarbs
0.2gSugar
0.4gFiber
637mgSodium
260mgChol
17.8gSat Fat
630mgPotassium
39mgCalcium
3.6mgIron
3.4mcgVitamin B12
7mgVitamin C
gluten-free
protein-rich
low-carb
herb-salt
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat the lamb leg steak dry and season both sides with salt and black pepper. Let rest 10 minutes at room temperature.
2
Sear
Heat olive oil in a heavy skillet over high heat until shimmering. Lay in the steak and sear 3–4 minutes per side until a deep brown crust forms.
3
Bloom
Reduce heat to medium, add butter, garlic cloves and rosemary sprigs. Tilt pan to baste steak with foaming butter for 1–2 minutes until garlic is golden.
4
Plate
Transfer steak to plate, rest 5 minutes tented with foil. Slice against the grain, spoon over pan juices and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g, bone-in lamb leg steak
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp butter
- 4 cloves4 cloves garlic
- 4 sprigs4 sprigs fresh rosemary
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 22 lemon wedge
