Ingredients

The following ingredients have 2 Servings
  • 1 Tbsp olive oil
  • 1 ½ lbs lamb leg steaks ((typically 2 lamb leg steaks at about 12 ounces each))
  • ½ Tbsp lamb rub ((see recipe, or use your favorite store-bought blend))
  • 1-2 Tbsp butter

Instruction

  • Place a cast-iron skillet, or another heavy-bottomed pan, on the stove over medium-high heat and add the olive oil.
  • Rinse and pat dry your lamb leg steaks then season thoroughly with lamb rub, pressing it in on all sides of the meat.
  • Once the oil is shimmering hot, place the lamb steaks in the skillet. Cook for 5-6 minutes on the first side, then flip and cook for an additional 5-6 minutes.
  • Add the butter to the skillet and use it to baste (or 'arroser') your steaks for 2 minutes. Flip and continue basting until desired internal temperature is reached.
  • Transfer lamb leg steaks to a cutting board or plate and tent a piece of foil loosely over top. Let it rest for 5 minutes to allow the juices to settle before serving. *Particularly thick-cut portions can be oven finished at 400°F (205°C) for 4-8 minutes until they reach your desired level of doneness.