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Pan Seared Lamb Steak

Lamb has been a new adventure for me recently, but it has been quite the rewarding one! The meat is quite soft and easy to cook. It is very flexible with different herbs and spices from how I have played with it so far.

When cooking lamb steak, I enjoy adding some vegetables, such as carrots and green onions. While the lamb is wonderful on its own, this adds extra flavor and substance for a full meal.

If you haven’t tried it before, I highly recommend the bone marrow if your lamb has any bone! It is a wonderful treat that truly adds a savory finisher after the meal.


Ingredients



Directions


  1. Season the lamb with salt, pepper, and Greek seasoning.
  2. Place pan on oven burner at medium-high heat. Allow pan to become hot (a touch of water should sizzle) then add butter.
  3. Lay the lamb on the pan and let sit for 2 minutes until it develops a golden-brown layer.
  4. Add 1/4 to 1/2 of the carrots.
  5. Flip the lamb and allow to sit for another 2 minutes.
  6. Add remaining carrots and green onions
  7. Reduce heat to medium and flip the lamb once more for another 2-4 minutes, spoon the juices on top of the lamb.
  8. Remove from heat and transfer the contents to a plate. Let rest for about 3-5 minutes.
  9. Serve and enjoy~!

By Ian Berendsen on February 19th, 2021

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6 thoughts on “Pan Seared Lamb Steak”

  1. I usually don’t eat a lot of lamb but when I do it is mainly for Gyros! I love how it is cooked for a gyro with all the ingredients on top as well. Great first blog about lamb such a unique and great tasting meat!

  2. I have never had lamb before, but this looks very delicious and the recipe seems pretty simple and quick! Definitely going to have to try to make this soon.

  3. I think your blog is super unique than others on our list because you are listing ingredients and instructing us on how to cook the dish you made. Very well laid out and nice to see a cooking blog. I think the lamb looks great. It’s a piece of meat that is a little trickier than the other meats such as beef and chicken. It’s also a bit of a gamier taste which is hard to mask with other spices and stuff. I think it looks great and I think you did a great job searing it and stuff.

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