Description
Thick cuts of lamb are seared in a cast iron skillet with butter, fresh rosemary, and minced garlic.
Ingredients
Scale
- 2 lamb steaks, about 8 ounces (225 g) each
- 2 tablespoons (28 g) unsalted butter
- 1 tablespoon (9 g) minced garlic
- 2 sprigs fresh rosemary
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Heat a cast iron skillet over medium heat until hot.
- Add the butter, minced garlic, and rosemary sprigs to the skillet.
- Place the lamb steaks into the melted butter. The pan should sizzle right away.
- Cook the steaks for 1 minute, then flip. Cook for 1 more minute on the second side.
- Reduce the heat to medium-low.
- Continue cooking and flipping the meat every minute. Use a spoon to scoop the melted butter, garlic, and rosemary over the steaks as they cook.
- Cook until the outside is browned and a meat thermometer inserted into the thickest part reads 145°F (63°C). This takes about 6 to 8 minutes total.
- Remove the steaks from the skillet and let them rest on a cutting board for 3 minutes.
- Season both sides with kosher salt and black pepper before serving.
Notes
- For food safety, the USDA recommends cooking whole cuts of lamb to an internal temperature of 145°F (63°C) and allowing a 3-minute rest time.
- Pat the meat dry with a paper towel before placing it in the skillet to help it brown faster in the hot pan.
- If the garlic starts to burn, scoop it on top of the steaks so it is not touching the hot bottom of the pan.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan Seared
- Cuisine: American