Lamb Leg Steak with Maple Chevre Shiitake Sauce
Elevate your dinner table with this indulgent Lamb Leg Steak with Maple Chèvre Shiitake Sauce, a perfect harmony of earthy, creamy, and subtly sweet flavors. Tender lamb leg steaks are seared to perfection, then nestled in a luscious sauce made from sautéed shiitake mushrooms, tangy chèvre, and rich heavy cream, balanced with the warm sweetness of maple syrup and aromatic thyme. This gourmet dish is surprisingly approachable, requiring only 15 minutes of prep and 25 minutes of cooking time. Garnished with fresh parsley for a hint of brightness, it pairs beautifully with comforting sides like mashed potatoes or roasted vegetables. Ideal for special occasions or an elevated weeknight meal, this recipe is a show-stopper that will impress any palate.
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Recipe Information
Ingredients
- 4 steaks Lamb leg steaks
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 200 grams Shiitake mushrooms, thinly sliced
- 2 cloves Garlic cloves, minced
- 1 cup Heavy cream
- 100 grams Chèvre (goat cheese), crumbled
- 2 tablespoons Maple syrup
- 1 teaspoon Fresh thyme, chopped
- 2 tablespoons Fresh parsley, for garnish
Instructions
Season the lamb leg steaks on both sides with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the lamb leg steaks and sear for 3-4 minutes on each side until well-browned and cooked to your desired doneness (125°F for medium-rare, 135°F for medium, etc.). Remove the steaks from the skillet and set aside to rest, covered.
In the same skillet, add the remaining tablespoon of olive oil and the butter. Allow the butter to melt, then add the shiitake mushrooms. Sauté for 4-5 minutes until they are golden brown and softened.
Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
Lower the heat to medium and stir in the heavy cream. Let it simmer for 2-3 minutes, stirring occasionally, until it begins to thicken.
Add the crumbled chèvre and stir until it melts into the sauce, creating a smooth and creamy consistency.
Stir in the maple syrup and fresh thyme. Taste and adjust seasoning with additional salt and pepper if needed.
Return the lamb steaks to the skillet along with their resting juices. Spoon the sauce over the steaks and let them warm in the sauce for 1-2 minutes.
Garnish with fresh parsley before serving. Serve immediately with your choice of sides such as mashed potatoes, roasted vegetables, or crusty bread.
Nutrition Facts
Calories |
720 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.2 g | 79% | |
| Saturated Fat | 29.3 g | 147% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 694 mg | 30% | |
| Total Carbohydrate | 11.9 g | 4% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 8.2 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 67 mg | 5% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 559 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
