Herb & Butter Lamb Steaks

To prevent steaks from curling or cupping, shallowly score the fat on the outside edge & pat steaks dry before searing. Also make sure your pan is very hot!

A meat thermometer will guarantee tender, juicy steaks. Don’t overcook, these steaks don’t need much to turn out and are best enjoyed medium to medium rare

For the lamb

2 large lamb leg steaks

Salt, pepper

1 Tbsp fresh rosemary, chopped

Garlic

4 Tbsp salted butter

Pat the steaks dry and season liberally with salt, pepper, and a pinch of rosemary per steak on both sides. Heat the oven to 325 F.

Heat an oven-safe pan (cast iron or stainless steel) over medium high heat and melt 3 Tbsp of the butter. Use a pan small enough that you have a bit of depth to the butter.

Sear the steaks 3 minutes each side, adding more butter and frequently basting with a spoon or brushing with a silicone pastry brush.

Finish in the oven until the steaks read 135 F.