Tender, juicy pan-seared lamb leg steaks make a restaurant-worthy main course that is perfect enough for any day of the week! These amazing lamb steaks are seasoned with my delicious homemade lamb rub and basted with butter until they're cooked to absolute perfection!
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.
1 ½ lbs lamb leg steaks, ½ tablespoon lamb rub, 1 tablespoon olive oil
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.
1-2 tablespoon butter
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.
To help your lamb steaks cook evenly, let them come to room temperature on the counter for 30 minutes or so before cooking.
Lamb leg steaks are a great cut of lamb to serve for those that are unfamiliar with lamb meat as they resemble steak in flavor. The usual 'gamey-ness' of lamb is not pronounced.
Adding a drop of sesame oil to the olive oil will help neutralize any of the gamey lamb flavor.
The USDA recommends a minimum internal temperature of 145°F (63°C) for lamb, which is considered well-done. I cooked mine to around 130°F (55°C). If you prefer your lamb cooked to a different level of doneness, follow the temperatures below: