Pan-Seared Lamb Leg: Quick And Easy

Pan-searing lamb leg slices is a great way to cook lamb without the usual gamey flavour. It's a simple yet impressive meal that can be cooked in under 30 minutes.

The key to cooking lamb leg slices is to avoid overcooking the meat, as this will make it tough. The best way to ensure your lamb is cooked to your liking is to use a meat thermometer. For a juicy, tender lamb leg steak, rare to medium-rare is recommended.

To cook, simply heat a cast-iron skillet or heavy-bottomed pan to medium-high heat, season the lamb with salt and pepper, and sear each side for 3-6 minutes. Baste the lamb with butter for extra moisture and a golden-brown crust.

Let the lamb rest for 5 minutes before serving to allow the juices to redistribute, and enjoy!

How to choose the right lamb leg slice

When choosing a lamb leg slice to pan-sear, there are a few things to keep in mind to ensure you get the best results.

Firstly, consider the thickness of the lamb leg steak. Aim for a steak that is at least 1 inch thick, with a minimum weight of 8 ounces. Thicker steaks, such as those around 1.5 inches thick and 12-15 ounces in weight, are ideal for feeding two people when served with a couple of side dishes. If you're cooking for a larger group, you can easily double or triple the recipe.

Secondly, think about the quality and source of the meat. Try to purchase your lamb leg steak from a trusted butcher or specialty grocery store. You can also ask your local butcher to cut a boneless leg of lamb into steak cuts if you can't find pre-sliced lamb leg steaks.

When selecting your lamb leg steak, look for meat that is a fresh, reddish colour with a decent amount of marbling (fat distributed throughout the meat). This will help keep the meat moist and juicy during the cooking process.

Lastly, consider the flavour profile you want to achieve. Lamb is a very flavourful meat on its own and does not require a lot of additional spices. However, you can enhance its flavour by seasoning it generously with salt and pepper. Use coarse sea salt or kosher salt, rather than table salt, to get the best results. Additionally, lamb pairs well with strong herbs like rosemary and thyme, which can be used to create a delicious marinade or added directly to the pan during cooking.

By following these tips, you'll be sure to choose the right lamb leg slice for a delicious and successful pan-seared lamb dish.

How to prepare your lamb for cooking

The first step in preparing your lamb for cooking is to decide on the cut of meat you want to use. Lamb leg steaks are a great option if you're new to cooking lamb, as they are similar to beef steaks in terms of flavour and preparation methods. Alternatively, you can buy a boneless leg of lamb and slice it yourself into thick slices, or ask your butcher to cut some for you.

Once you have your lamb, it's important to bring it to room temperature before cooking. This will help the meat cook more evenly and ensure that it reaches the desired internal temperature during cooking. Take the lamb out of the fridge about 30 minutes to an hour before you start cooking.

Next, you'll want to season your lamb. A simple mixture of salt and pepper will do, but if you're feeling adventurous, you can try a marinade or dry rub. A Mediterranean-inspired blend of parsley, rosemary, oregano, and sage is a great option, or you could try a Greek-style marinade. Don't be afraid to experiment with different flavours!

If you're using a marinade, combine all the ingredients in a small bowl and spread the mixture over the lamb. Place the lamb in the refrigerator to marinate for at least 15 minutes to 24 hours, depending on how much time you have. If you're short on time, you can simply rub the lamb with salt and pepper to enhance its flavour.

Before cooking, trim any excess fat from the lamb to reduce the gamey flavour and promote even cooking. Make a few small cuts through the remaining fat to help the meat cook more evenly.

Now your lamb is ready to be cooked to perfection!

How to cook your lamb in a pan

Ingredients

• Lamb steaks
• Olive oil
• Salt
• Pepper
• Butter (optional)
• Garlic powder (optional)
• Onion powder (optional)
• Fresh rosemary (optional)
• Meat thermometer

Method

• Season both sides of your lamb steaks generously with salt and pepper. If you want to add extra flavour, you can also add garlic powder and onion powder, or marinate your lamb in a mixture of olive oil, garlic, rosemary, and thyme.
• Place a cast-iron skillet or another heavy-bottomed pan on the stove over medium-high heat. Add 1 tablespoon of olive oil and let it heat up.
• When the oil is shimmering hot, place the lamb steaks in the skillet. For a 1-inch thick steak, cook for 2 minutes on each side, then flip and cook for an additional 2 minutes. For a 1/2-inch thick steak, cook for 3-5 minutes on each side.
• If you're using butter, add it to the skillet now and baste your steaks for 2 minutes on each side.
• Remove the lamb steaks from the heat and place them on a cutting board or plate. Let the meat rest for 5 minutes before serving.

Tips

• For the best results, use a meat thermometer to check that your lamb is cooked to your desired level of doneness. The USDA recommends a minimum internal temperature of 145°F for lamb steaks, which is considered well-done. For medium-rare lamb, cook to an internal temperature of 135°F.
• If you're using thicker lamb steaks, you can finish them in the oven at 400°F for 4-8 minutes, or until they reach your desired level of doneness.
• To help your lamb cook more evenly, let the meat come to room temperature before cooking.
• To neutralise any gamey lamb flavour, add a drop of sesame oil to the olive oil.
• For the best flavour, use a high-quality European butter with a higher fat content, which is less likely to burn.
• Don't overcook your lamb steaks or the meat will become tough. Aim for medium-rare doneness, which is a juicy and tasty way to prepare lamb.
• Lamb steaks are a great option if you're new to cooking lamb, as they don't have a strong gamey flavour and are similar to cooking a bone-in ribeye steak.

How to serve your lamb

There are many ways to serve lamb, and it is a very versatile dish.

Firstly, it is important to note that lamb is best served rare to medium-rare. This ensures the meat is tender and juicy. The cooking time will depend on the thickness of the lamb steaks or chops, but generally, it should be cooked for just a few minutes on each side.

Now, let's look at some serving suggestions:

• Steak and Mash: Try jazzing up your mash with some truffle for an indulgent twist. Alternatively, keep it simple with a classic garlic mash.
• Steak Salad: Place your lamb steak on a bed of greens and veggies. Some salad suggestions include a Superfood Salad, Wild Rice Salad with Pomegranate and Arugula, or a Quinoa Salad.
• Steak with a spread or roasted veggies: Lamb goes well with a variety of spreads, such as Baba Ganoush or sweet potato hummus. Pair it with roasted carrots, radishes, or zucchini for a tasty treat.
• Creamy mashed potatoes and creamed spinach: For a classic steakhouse experience, serve your lamb with creamy mashed potatoes and indulgent creamed spinach.
• Rice: A bed of Lebanese rice or a Middle Eastern rice pilaf can complement the lamb nicely.
• Salads: Lamb pairs well with a variety of salads, such as a Greek Salad, Fattoush, Chickpea Salad, or Tabouli.
• Tzatziki: A cool and creamy Tzatziki sauce can be the perfect accompaniment to your lamb dish.
• Roasted butternut squash and cucumber tomato salad: These side dishes will add a fresh and flavorful touch to your meal.
• Steamed or roasted vegetables and mashed potatoes: For a well-rounded meal, serve your lamb with a side of steamed or roasted veggies and some mashed potatoes.

Remember, lamb is a versatile meat, so feel free to get creative with your sides and serving suggestions!

How to store and reheat your lamb

If you have leftover lamb, storing and reheating it properly will ensure that it stays juicy and tender. Here are some detailed instructions on how to store and reheat your lamb leg slices to preserve their flavour and texture.

Storing Lamb:

When storing leftover lamb, it is essential to let it cool down before placing it in an airtight container or wrapping it well in aluminium foil. Refrigerate the lamb and consume it within 3 to 5 days. If you wish to freeze the lamb, wrap it tightly in heavy-duty aluminium foil or plastic cling film and place it in an airtight, freezer-safe container. Frozen lamb will last up to 3 months in the freezer.

Reheating Lamb:

There are several methods you can use to reheat your lamb leg slices while trying to maintain their juicy texture and flavour:

• Oven: Preheat your oven to 300°F (150°C). Drizzle room-temperature lamb slices with stock, juices, or gravy. Cover the lamb loosely with foil and place it on a wire rack in the oven. Reheat for 10 to 15 minutes or until warmed to your liking.
• Microwave: Slice the lamb into thin pieces and drizzle with cooking juices, stock, water, or apple juice. Cover with a damp paper towel and microwave in 30-second intervals until heated through (around 2 to 3 minutes).
• Gravy/Stock: Bring gravy or stock to a simmer on the stove. Cut the lamb into thin slices and add them to the gravy/stock. Let the lamb warm for 3 to 5 minutes, ensuring the gravy isn't boiling to avoid overcooking the meat.
• Steamer: Set up a steamer or use a wire rack, sieve, or colander over a pot of simmering stock and herbs. Add room-temperature lamb slices and steam for 3 to 4 minutes. Optionally, you can sear the lamb in a hot skillet after steaming to recrisp the outside.
• Sous Vide: Place sliced or whole lamb into a vacuum-sealed heat-proof bag and submerge in a sous vide machine set to 130°F (for medium-rare meat). Leave it until warmed through (10 to 15 minutes for slices, up to an hour for whole roasts). Optionally, sear the lamb in a frying pan after removing from the sous vide.

Remember, when reheating lamb, it is best to aim for low and slow to prevent overcooking the meat. Always allow the lamb to rest for a few minutes after reheating to let the juices redistribute and ensure even cooking.

Frequently asked questions