Pan Fried Lamb Leg Steaks Recipe

Pan fried garlic and rosemary lamb leg steaks with pea "salsa" and fried new potatoes.

Pan Fried Lamb Leg Steaks Recipe

These pan-fried garlic and rosemary lamb steaks are wonderfully juicy and tender and will go from your fridge to your table in right around 20 minutes.

Course Main Course

Cuisine European

Keyword lamb leg steaks, pan fried lamb, pan fried lamb leg steaks, pan fried lamb with garlic and balsamic

Prep Time 5

Cook Time 15

Total Time 20

Servings Servings

Calories 643kcal

Author Brian Jones

Ingredients

2 Bone In Lamb Leg Steaks Around 250g or 8oz Each
1 tablespoon Cooking Oil
½ teaspoon Salt
¼ teaspoon Black Pepper
50 g Butter 3 tablespoon + 1 teaspoon
2 Garlic Cloves
2 Sprigs Fresh Rosemary
2 tablespoon Balsamic Vinegar

Instructions

Peel and roughly chop the garlic cloves.
Strip the rosemary leaves from the stems, add them to the garlic, and finely chop them together.
Heat a 30cm or 12" frying pan over a high heat, and when it is hot, add the oil.
Season the lamb with the salt and pepper, and add them presentation side down in the pan and cook for 3-5 minutes.
Flip them over and let them sit for 2 minutes, then add the butter, chopped garlic and rosemary, then cook for another 2-4 minutes, basting constantly with the butter.
Using a pair of kitchen tongs, crisp up the skin of the lamb, then add the balsamic vinegar and cook for a final minute or so, basting constantly.
Remove the lamb and allow it to rest for at least 3-4 minutes (up to 7 or 8) covered with foil.
Reheat the balsamic and butter mix (adding the resting juices from the lamb) when you serve, and drizzle a little of it over the meat.

Notes

The longer that the lamb steaks cook in each phase, the more cooked they will be; the shortest times result in medium rare lamb steaks if you use lamb steaks that are around 20mm ( just over ¾") thick.

The longest times result in lamb steaks that are just about well done.

Nutrition