Lemon Pepper Lamb Steaks
Infuse your weeknight dinner with bold, zesty flavors by preparing these Lemon Pepper Lamb Steaks—a recipe that's both elegant and effortless. Tender lamb steaks are marinated in a vibrant blend of fresh lemon juice, fragrant lemon zest, minced garlic, and a touch of rosemary before being seared to perfection for a delicately crispy exterior and juicy, succulent interior. The rich depth of buttery pan-searing pairs beautifully with the citrusy tang and peppery kick, creating a dish that's irresistibly flavorful and perfect for entertaining or indulging in a special meal at home. Ready in just 25 minutes (plus marination time), these lamb steaks are perfect when served with roasted vegetables or a crisp green salad. Garnish with fresh parsley for a pop of color and finish the dish with a gourmet flourish!
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Recipe Information
Ingredients
- 4 pieces Lamb steaks
- 2 tablespoons Lemon juice
- 1 teaspoon Lemon zest
- 2 tablespoons Olive oil
- 2 pieces Garlic cloves, minced
- 1 teaspoon Black pepper, freshly ground
- 1 teaspoon Salt
- 1 teaspoon Fresh rosemary, chopped
- 1 tablespoon Butter
- 1 tablespoon Fresh parsley, chopped (optional, for garnish)
Instructions
In a small bowl, combine lemon juice, lemon zest, olive oil, minced garlic, black pepper, salt, and chopped rosemary to create the marinade.
Place the lamb steaks in a large dish or resealable bag and pour the marinade over them. Ensure the steaks are evenly coated. Let them marinate for at least 30 minutes or up to 2 hours in the refrigerator for maximum flavor.
Heat a large skillet or grill pan over medium-high heat. Add the butter and let it melt and foam slightly.
Remove the lamb steaks from the marinade and shake off any excess. Place the steaks in the hot skillet. Discard the remaining marinade.
Cook the lamb steaks for about 3-4 minutes on each side for medium-rare, or adjust the cooking time based on your desired level of doneness. Use a meat thermometer to check the internal temperature if needed (135°F or 57°C for medium-rare, 145°F or 63°C for medium).
Once cooked, remove the lamb steaks from the skillet and let them rest on a plate for 5 minutes to allow the juices to redistribute.
Garnish with freshly chopped parsley if desired and serve immediately with your favorite sides, such as roasted vegetables or a crisp green salad.
Nutrition Facts
Calories |
363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 36% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 573 mg | 25% | |
| Total Carbohydrate | 1.9 g | 1% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 0.3 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 24 mg | 2% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 363 mg | 8% | |
*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.
