Lamb Steak
Elevate your weeknight dinner or special occasion meal with these succulent lamb steaks, seared to golden perfection and topped with a luscious garlic herb butter. This recipe brings together earthy rosemary, thyme, fresh parsley, and a hint of zesty lemon to create a flavor-packed butter that melts over the tender, juicy meat. With a crisp outer crust and a perfectly cooked, tender interior, these lamb steaks are ready in just 22 minutes, making them ideal for both busy evenings and indulgent celebrations. Serve with your favorite sides, like roasted vegetables or creamy mashed potatoes, for a show-stopping dish that’s brimming with elegance and rich, aromatic flavor. Perfectly seasoned and cooked to your desired doneness, this lamb steak recipe is a must-try for fans of exquisite yet stress-free dining.
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Recipe Information
Ingredients
- 2 pieces (6-8 oz each) Lamb steaks
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter, softened
- 2 cloves Garlic, minced
- 1 tablespoon Fresh parsley, chopped
- 1 teaspoon Fresh rosemary, chopped
- 1 teaspoon Fresh thyme, chopped
- 0.5 teaspoon Lemon zest
Instructions
Remove the lamb steaks from the refrigerator 30 minutes prior to cooking to allow them to come to room temperature.
Season both sides of the lamb steaks with salt, black pepper, and garlic powder. Pat the seasonings gently to adhere to the meat.
In a small bowl, mix softened butter, minced garlic, parsley, rosemary, thyme, and lemon zest. Stir until well combined. Cover and set aside.
Heat a large skillet over medium-high heat. Once hot, add olive oil and swirl to coat the pan.
Place lamb steaks in the skillet, ensuring they do not touch. Cook for 3-4 minutes on the first side without moving, until a golden-brown crust forms.
Flip the lamb steaks and cook for another 3-4 minutes, or until desired doneness is achieved (medium-rare reaches about 135°F/57°C with a meat thermometer).
Reduce heat to low, add 1 tablespoon of the garlic herb butter to the skillet, and spoon the melted butter over the steaks for 1 minute.
Remove lamb steaks from the skillet and place them on a cutting board. Tent loosely with foil and let rest for 5 minutes to allow juices to redistribute.
Serve the lamb steaks hot with a dollop of the remaining garlic herb butter on top.
Nutrition Facts
Calories |
745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.7 g | 97% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 2411 mg | 105% | |
| Total Carbohydrate | 4.7 g | 2% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 0.2 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 253 mg | 5% | |
*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.
