Garlic & Rosemary Lamb Steaks
Seared lamb steaks finished with a sizzling garlic-rosemary oil—Spanish style, weeknight speed. High-heat sear locks in juice; fresh herbs and lemon brighten the plate.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 38g
Ingredients
- 2 steaks (about 12 oz total) lamb shoulder or leg steaks (1.5 inches thick)
- 4 cloves garlic cloves, smashed
- 3 sprigs fresh rosemary sprigs
- 4 tbsp olive oil
- 1 whole lemon
- 1 tbsp red wine vinegar
- 1 pinch fleur de sel or sea salt
Instructions
- 1
Pat lamb steaks dry with a paper towel. Season generously on both sides with salt and black pepper.
- 2
Heat 2 tbsp olive oil in a heavy skillet over medium-high until it shimmers, about 90 seconds.
- 3
Sear lamb 90 seconds per side without moving. Edges should look opaque; center stays pink and juicy.
- 4
Reduce heat to medium. Add smashed garlic and rosemary sprigs to the pan. Let sizzle 2 minutes until fragrant.
- 5
Drizzle remaining 2 tbsp oil and the vinegar over lamb. Squeeze half a lemon over everything.
- 6
Slide lamb onto plates. Spoon warm garlic oil over top. Serve immediately with lemon wedges.
Tools you’ll need
- 12-inch heavy skillet (cast iron or stainless steel preferred)
- paper towels
- tongs
- spoon for basting
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