The other night my husband and I decided to cook beef broccoli in our pressure cooker. My son wanted lamb instead. While at the store with me he picked up some lamb steaks. The little voice went off in my head wondering if he would know how to cook lamb. What would compliment it as a side dish along with what herbs to use. I said nothing knowing I had some herbs and such at home. He stopped by my room after writing an article to ask if I would show him how to steam asparagus. That’s when I asked if he would like me to show him how to make Garlic Rosemary Lamb Steaks in the iron skillet. Well, as you can see, he said yes.
We took that opportunity to shoot pictures and share the recipe with all of you here. I don’t cook lamb often. Honestly, it’a super rare occasion. My son’s are both very fond of lamb but my husband won’t eat it. To be honest I think with him its a texture thing. He had a pita last night that he actually liked. So, I guess it really depends.
Infusing the steak with the flavors of butter, rosemary, and garlic really help to bring out the natural taste of the meat. The aroma of the rosemary is fantastic to boot. When it comes to cooking steaks indoors I have to say I always resort to my skillet. I think I am going to buy a new one next week from Lodge. I love the one that you can use to get the grill marks. Just trying to decide if I want red or Caribbean blue. Suggestions?
While cooking I like to scoop the butter and rosemary over the steaks. I like to hear that sizzle when they hit the pan. If you don’t have the sizzle the skillet isn’t ready yet. We served these steaks up with a sea salt asparagus that was amazing. I stole a piece from my son’s plate. He really enjoyed these steaks and I hope you do too!
Garlic Rosemary Lamb Steaks
Yield 2 Steaks
- 2 lamb steaks
- 2 sprigs of rosemary
- 1 tablespoon garlic
- 2 tablespoons butter
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- Heat iron skillet to medium heat. Add butter, garlic, and rosemary.
- Place steak into the skillet. If you don't hear a sizzle then the pan isn't ready.
- Cook for one minute each side flipping often. Turn down heat to medium low about a 4. Continue flipping and scooping the butter and rosemary over the steaks. Cook until browned on outside. The middle will be a medium light pink center.
- Top with sea salt and cracked black pepper. Serve with asparagus or greek salad.
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