This is one of our favorite cuts. The lamb leg steak is a leaner cut without connective tissue and minimal bone meaning a tender delicious meal when cooked right. This recipe is not for customers who like their meat well done.
INGREDIENTS
Sun Raised Foods Lamb Leg Steaks – Lamb leg steaks are cut from the whole leg and vary is size depending on where the cut was made. Smaller leg steaks can be juicier, but have less meat per lb, while larger leg steaks have less bone but can become dry if cooked past medium. Generally 1/2 lb per person or more.
Unsalted butter at room temperature – use good quality butter with salt content for best flavor. This is responsible for bringing beautiful flavors to your lamb chops
Cracked whole black pepper to taste
Salt to taste
How to Perfectly Pan Sear Lamb Leg Steaks
Preparing lamb leg steaks: Remove the lamb steaks from the freezer and bring to room temperature then season lamb steaks generously with salt and black pepper on both sides.
Keep at room temperature for 30-60 minutes before cooking.
Searing the Lamb Leg Steaks: Melt butter in a skillet under medium high heat. Once butter is fully melted and slightly bubbly, add leg steaks with tongs searing and making the fat on the edges crisy, and then place one side on the pan and watch them sizzle in the butter. Yum!
Sear one side of the steaks for a few minutes until it is slightly golden brown. Flip and sear the other side.
When lamb chops are done, remove promptly, and let them sit for a few minutes covered in aluminum foil to rest. It should continue cooking just a little bit.
Serve this lovely piece of seared lamb leg steakswith your favorite vegetable and enjoy an amazing lamb dinner.
