Lamb Steaks
Perfectly seared and richly flavored, these succulent Lamb Steaks are a show-stopping main dish that’s both sophisticated and incredibly easy to prepare. Coated in a savory blend of salt and freshly ground black pepper, these tender cuts of lamb are pan-seared to perfection in olive oil until golden and caramelized. Infused with aromatic garlic, fresh rosemary, and thyme, and luxuriously basted with melted butter, this recipe delivers bold, earthy flavors in every bite. A splash of dry white wine or chicken stock can be added to create a simple yet elegant pan sauce, elevating the dish to restaurant-quality status. Ready in just 25 minutes, these lamb steaks are ideal for a special dinner but simple enough for a weeknight treat. Serve with crusty bread or roasted vegetables for a complete and satisfying meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces lamb steaks
- 2 tablespoons olive oil
- 4 pieces garlic cloves
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 0.25 cup dry white wine or chicken stock (optional)
Instructions
Take the lamb steaks out of the refrigerator and let them come to room temperature, approximately 20-30 minutes before cooking.
Pat the lamb steaks dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
Heat olive oil in a large skillet over medium-high heat until it shimmers.
Gently smash the garlic cloves with the side of a knife to release their flavor but keep them mostly intact.
Add the lamb steaks to the skillet and sear for 3-4 minutes on each side, depending on the thickness of the steaks and your preferred level of doneness.
Add the garlic, rosemary, thyme, and butter to the skillet. Tilt the skillet slightly and use a spoon to baste the lamb steaks with the melted butter mixture for an additional 1-2 minutes.
If using white wine or chicken stock, deglaze the pan by pouring it in and scrapping up any browned bits from the bottom of the pan. Simmer for 1 minute to reduce slightly and create a simple pan sauce.
Remove the lamb steaks from the skillet and let them rest on a plate loosely tented with foil for 5 minutes to allow the juices to redistribute.
Serve warm with your choice of sides and drizzle with the pan sauce created during cooking, if desired.
Nutrition Facts
Calories |
1709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.1 g | 185% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 450 mg | 150% | |
| Sodium | 2658 mg | 116% | |
| Total Carbohydrate | 7.9 g | 3% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 0.6 g | ||
| Protein | 101.3 g | 203% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1216 mg | 26% | |
*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.
