Pan Fried Lamb Leg Steak, served with Minted Candied Carrots
Try this aromatic and tender steak taken from the lamb leg. It is quite easy to cook well – even if you cook it well-done, it’s still delicious. Thrill your dad with this novel and premium lamb, yet simple lamb steak recipe this Father’s Day.
For this lamb steak meal, I served with mashed potatoes and candied carrots with a mint sauce. I opted for a pan-seared cooking method. Instead of seasoning the meat heavily, I use Kosher salt and freshly ground black pepper, and incorporated the Indian style of Garam Malasa in the gravy and the essence of mint in the candied carrots sauce. The recipe is then paired with mashed potatoes.
Is Lamb Steak Tender?
Lamb refers to the meat of a sheep in its first year. The meat from these animals is usually produced when the sheep is between 1 and 12 months old. Thus the lamb meat is tender and milder in flavor that the older sheep meat which is called mutton. This makes the lamb steak cut a viable option for beef lovers but with a little more gameness. Lamb is a nutrient-dense food, and it is rich in protein, vitamins and essential minerals.
If we’re comparing lamb steak or beef steak, I find this cut of meat (taken from the lamb leg) to be more forgiving than beef steak and it cooks up quicker than beef. Like beef, lamb does not have to be fully cooked, but can be eaten rare. However, unlike a beef steak, even if cooked to well done, the lamb meat will retain its flavor and tender texture.
I like to Start With The Best whenever I test a new recipe and this lamb from Lillan’s Limited was exceptional in that regard – tender and fresh.
How Long Do You Cook a Lamb Leg Steak?
Lamb steak does not have to be fully cooked. You can eat lamb medium rare. A great internal temperature to aim for is 145 Fahrenheit – skip the tutorials you’ve seen on YouTube about how to know when meat is done, and use a temperature probe to test instead.
Best way to season Lamb Steaks
- Season and marinate with salt and black pepper. This step is important because it prevents burning of spices and the mint.
- Sear quickly on a few sides
- Baste with a browned butter and caramelized garlic, rosemary and thyme for a few minutes (lamb cooks faster than beef)
- Then you make your gravy
Try This Simple Lamb Leg Steak Recipe
If you have purchased an entire leg of lamb, you may try my video tutorial for making a Jamaican Jerk Lamb. It was quite delightful.
Order Your Lamb Steak From Lillan Limited
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Pan-Seared Lamb Steak
With Minted Candied Carrots
Course: Latest RecipesCuisine: Indian, AmericanDifficulty: Medium15
minutes30
minutesTry this memorable and tender lamb leg steak. It is quite easy to cook well – even if you cook it well-done, it’s still delicious. The combination of Indian spices and fresh herbs result in a delightful balance of light, salty and aromatic flavors that are a great compliment to the robust lamb taste.
Ingredients
- Lamb Ingredients
1 piece Lillan’s Lamb steak
Kosher Salt
Black pepper
2 tbsp butter
2 sprigs thyme
2 sprigs rosemary
4 garlic cloves (smashed)
- Lamb Steak Sauce
¼ cup beer or white wine
1 cup beef stock
2 tsp garam masala
1 medium onion (diced)
1 tsp grated ginger
- Candied Carrots Ingredients
1 lb carrots (peeled)
2 tbsp brown sugar
1 tbsp butter
2 tbsp water
pinch cinnamon
1/4 mint leaves (diced)
Directions
- Candied Carrots
- Place carrots in a large saucepan; add 1 in. water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside.
- In the same pan, combine the butter, and brown sugar; cook and stir until butter is melted. Return carrots to the pan; cook and stir over medium heat for 5 minutes or until glazed. Sprinkle with cinnamon and the mint leaves then remove from heat and set aside.
- For the Steak
- Season steak liberally with Kosher Salt (about 1.5 teaspoon) and sprinkle with black pepper all over. Place on a wire rack in the fridge to air dry a little for at least 2 hours to overnight in the fridge.
- When ready to sear, remove the lamb steak from the fridge and bring it to room temperature (about half an hour before cooking).
- Pre heat a cast-iron skillet for about 3 minutes. Add 2 tablespoons of vegetable oil, then gently place the steak into the hot oil. Sear on each side for 2 minutes, then sear the fat rinds on the sides until golden brown.
- Add 2 tablespoons of butter, the rosemary, thyme and crushed garlic, tossing with a metal spoon continuously. Tilt the pan periodically so that the melted butter pools to one side, then use the spoon to scoop up the butter and pour it over the steak.
- Use a probe thermometer to measure when the steak reaches an internal temperature of 145 degrees Fahrenheit. Once the temperature is reached, remove the steak from the skillet and place it on a tray to rest and set it aside. If you don’t have a thermometer, fry the steak for 2 minutes on each side, then baste with the butter for another 5 minutes.
- For the Lamb Sauce
- To the pan add the diced onions, and ginger and cook for 1 minute. Pour in 1 tsp flour and garam masala. Quickly stir to combine then immediately pour in the beer and beef stock and stir until the sauce is thickened. Taste and season with salt
- Strain the sauce into a gravy boat or sauce container to separate the liquid from the seasonings.
- Serve your steak over mashed potatoes or with a side of fries with the minted candied carrots. Drizzle the lamb gravy over the steak and serve warm. Enjoy!
Notes
- You may opt to season the steak with the Marsala directly, but in my recipe testing, I found that the Marsala readily burns during the searing process, rending an unpalatable bitter flavor.
How to Make a Lamb Leg Steak – Video Tutorial
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