Rosemary and Garlic Lamb Steaks are a special meal that should be saved for your favorite guests.  The flavors are incredible.

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Lamb steaks are a great option for a special meat for your dinner. We have selected an 8 ounce steak. Start by taking your steaks and patting them dry in paper towels.  Next salt and pepper them. Add oil to your iron skillet and sear the steaks on both sides. 

You will want to cut into the fat edges to prevent the steak from curling. Do not remove the fat. It helps improve the flavor and tenderness of the steak.

Then add 4 tbsp. of butter, 6 sprigs of rosemary, 6 sprigs of thyme and 4 cloves of smashed garlic in its peels still. Leaving the peelings on keeps it from burning but the smashing allows the flavor to release. Cook until the lambs steaks internal temperature is 140F/60C to 155F/68C. Then remove the steaks and set in a warm place to rest. 

Now add 1 cup of red wine into the skillet and let it reduce by half.  Add 1 to 2 tbsp. balsamic vinegar to the mixture. Now strain the wine sauce. When you are ready to serve put the steaks on the plate, pour the wine sauce over the top, and lay a sprig of mint on top.

Recipe

Rosemary and Garlic Lamb Steak – Easy and Delicious

Servings: 4
4 Lamb Leg Steaks, 6 to 8 oz. each
1 tbsp. olive oil
4 tbsp. butter
6 sprigs of rosemary
6 sprigs of thyme
4 cloves of garlic, smashed in peelings
1 cup red wine
2 tbsp. balsamic vinegar
1 tsp. salt
½ tsp. freshly ground pepper

Pat the lamb steaks dry and sprinkle both sides with salt and pepper. Heat an iron skillet with 1 tbsp. of olive oil. Add the steaks to the skillet and sear on both sides. Next add the butter, rosemary, thyme and garlic to the skillet. Cook the steaks until they reach an internal temperature of 140F/60C to 155F/68C. Then remove steaks to rest to a warm place. Add 1 cup of red wine to the skillet. Boil the wine until it is reduced by half. Then add the balsamic vinegar. Cook for another minute and then strain the sauce into a gravy bowl. Serve the lamb steak with sauce on top and a sprig of mint.