Pan-Seared Lamb Leg Steak with Herbed Jus
Thick-cut lamb leg steaks seared hot until crusty outside, pink inside, finished with a quick pan sauce of white wine, fresh herbs, and Dijon. Pure French bistro energy in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 42g
Ingredients
- 2 steaks (about 8 oz each) lamb leg steaks (1.5 inches thick)
- ½ cup dry white wine
- 1 tbsp Dijon mustard
- 1 small shallot, minced
- 2 sprigs fresh rosemary or thyme
- 2 tbsp butter
- ½ whole lemon, halved
Instructions
- 1
Pat lamb steaks dry. Season generously with salt and black pepper on both sides.
- 2
Heat olive oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds.
- 3
Sear lamb 2 minutes per side without moving. Center should still feel soft when pressed.
- 4
Transfer steaks to a warm plate. Add shallot and herb sprigs to the pan, cook 30 seconds until fragrant.
- 5
Pour wine into the pan, scrape up brown bits, and simmer 2 minutes. Whisk in mustard and butter until glossy.
- 6
Return steaks to pan, spoon sauce over top, then squeeze lemon juice over. Serve immediately.
Tools you’ll need
- 12-inch heavy-bottomed skillet (cast iron or stainless steel)
- instant-read meat thermometer (optional but recommended)
- wooden spoon
- warm plate
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