{"id":25,"date":"2021-02-20T00:43:42","date_gmt":"2021-02-20T00:43:42","guid":{"rendered":"http:\/\/blogs.uww.edu\/shikiskitchen\/?p=25"},"modified":"2021-02-27T06:28:31","modified_gmt":"2021-02-27T06:28:31","slug":"pan-seared-lamb-steak","status":"publish","type":"post","link":"https:\/\/blogs.uww.edu\/shikiskitchen\/2021\/02\/20\/pan-seared-lamb-steak\/","title":{"rendered":"Pan Seared Lamb Steak"},"content":{"rendered":"\n<p>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.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>If you haven&#8217;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.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/blogs.uww.edu\/shikiskitchen\/files\/2021\/02\/0219210126a_HDR-1024x768.jpg\" alt=\"\" class=\"wp-image-30\" srcset=\"https:\/\/blogs.uww.edu\/shikiskitchen\/files\/2021\/02\/0219210126a_HDR-1024x768.jpg 1024w, https:\/\/blogs.uww.edu\/shikiskitchen\/files\/2021\/02\/0219210126a_HDR-300x225.jpg 300w, https:\/\/blogs.uww.edu\/shikiskitchen\/files\/2021\/02\/0219210126a_HDR-768x576.jpg 768w, https:\/\/blogs.uww.edu\/shikiskitchen\/files\/2021\/02\/0219210126a_HDR-1536x1152.jpg 1536w, https:\/\/blogs.uww.edu\/shikiskitchen\/files\/2021\/02\/0219210126a_HDR-2048x1536.jpg 2048w, https:\/\/blogs.uww.edu\/shikiskitchen\/files\/2021\/02\/0219210126a_HDR-285x214.jpg 285w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<hr class=\"wp-block-separator is-style-wide\"\/>\n\n\n\n<p class=\"has-medium-font-size\"><strong>Ingredients<\/strong><\/p>\n\n\n\n<hr class=\"wp-block-separator is-style-wide\"\/>\n\n\n\n<ul class=\"wp-block-list\"><li>Lamb Steak<\/li><li>1 tsp. <a rel=\"noreferrer noopener\" href=\"https:\/\/amzn.to\/3uigvuP\" target=\"_blank\">Pink Himalayan Salt<\/a><\/li><li>1 tsp. <a rel=\"noreferrer noopener\" href=\"https:\/\/amzn.to\/37vJP7i\" target=\"_blank\">Ground black pepper<\/a><\/li><li>2 tsp. <a rel=\"noreferrer noopener\" href=\"https:\/\/amzn.to\/3k5nt1g\" target=\"_blank\">Cavender All Purpose Greek Seasoning<\/a><\/li><li>1 tsp. <a rel=\"noreferrer noopener\" href=\"https:\/\/amzn.to\/2OK6W7p\" target=\"_blank\">Ghee Clarified Butter<\/a><\/li><li>1\/2 cup baby carrots, sliced or cut<\/li><li>2-3 green onion, cut to preference<\/li><\/ul>\n\n\n\n<hr class=\"wp-block-separator is-style-wide\"\/>\n\n\n\n<p class=\"has-medium-font-size\"><strong>Directions<\/strong><\/p>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<hr class=\"wp-block-separator is-style-wide\"\/>\n<\/div><\/div>\n\n\n\n<ol class=\"wp-block-list\"><li>Season the lamb with salt, pepper, and Greek seasoning.<\/li><li>Place pan on oven burner at medium-high heat. Allow pan to become hot (a touch of water should sizzle) then add butter.<\/li><li>Lay the lamb on the pan and let sit for 2 minutes until it develops a golden-brown layer.<\/li><li>Add 1\/4 to 1\/2 of the carrots.<\/li><li>Flip the lamb and allow to sit for another 2 minutes.<\/li><li>Add remaining carrots and green onions <\/li><li>Reduce heat to medium and flip the lamb once more for another 2-4 minutes, spoon the juices on top of the lamb.<\/li><li>Remove from heat and transfer the contents to a plate. Let rest for about 3-5 minutes.<\/li><li>Serve and enjoy~!<\/li><\/ol>\n\n\n\n<hr class=\"wp-block-separator is-style-wide\"\/>\n\n\n\n<p class=\"has-small-font-size\">By Ian Berendsen on February 19th, 2021<\/p>\n\n\n\n<p class=\"has-small-font-size\">All media shown are created by Ian Berendsen and are property of  Disaga Corp. Entertainment. Use without permission is prohibited.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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&hellip;&nbsp;<a href=\"https:\/\/blogs.uww.edu\/shikiskitchen\/2021\/02\/20\/pan-seared-lamb-steak\/\" rel=\"bookmark\"><span class=\"screen-reader-text\">Pan Seared Lamb Steak<\/span><\/a><\/p>\n","protected":false},"author":8358,"featured_media":28,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","footnotes":""},"categories":[37920],"tags":[571891,1470422,1470790,1470996,73300],"class_list":["post-25","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-easy","tag-lamb","tag-lamb-steak","tag-pan-seared","tag-recipe"],"_links":{"self":[{"href":"https:\/\/blogs.uww.edu\/shikiskitchen\/wp-json\/wp\/v2\/posts\/25","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.uww.edu\/shikiskitchen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.uww.edu\/shikiskitchen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.uww.edu\/shikiskitchen\/wp-json\/wp\/v2\/users\/8358"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.uww.edu\/shikiskitchen\/wp-json\/wp\/v2\/comments?post=25"}],"version-history":[{"count":6,"href":"https:\/\/blogs.uww.edu\/shikiskitchen\/wp-json\/wp\/v2\/posts\/25\/revisions"}],"predecessor-version":[{"id":58,"href":"https:\/\/blogs.uww.edu\/shikiskitchen\/wp-json\/wp\/v2\/posts\/25\/revisions\/58"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.uww.edu\/shikiskitchen\/wp-json\/wp\/v2\/media\/28"}],"wp:attachment":[{"href":"https:\/\/blogs.uww.edu\/shikiskitchen\/wp-json\/wp\/v2\/media?parent=25"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.uww.edu\/shikiskitchen\/wp-json\/wp\/v2\/categories?post=25"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.uww.edu\/shikiskitchen\/wp-json\/wp\/v2\/tags?post=25"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}