I have some mini lamb steaks and can't decide how to cook them. There is snow outside so this has to be over the stove. I am relatively new to lamb. The steaks were half off and I couldn't resist that. Any suggestions? Seasonings or sauces?
When do you add the rosemary? I will be cooking this in a cast iron pan. Do I add olive oil or only butter?
I would mix the two fats-- probably start with olive oil, keep temp lowish -- it has a smoke point around 375. Partway through add the butter and you can go a little hotter. Solids in the butter will burn eventually, that why I would add the butter later. I'd add the rosemary right away, before the lamb hits the pan.
I like lamb grilled in a frying pan with mushrooms and onions then served with a bit of mint jelly not mint sauce. I also don't like them well done, just barely pink in the centers.
Well how did it turn out? Lamb is one of my favorites we usually put some rosemary and garlic and cook in the oven if its a lamb shank. For steaks we'll pan fry with some olive oil salt and pepper and a sprinkle of rosemary. We also use a shawarma seasoning http://www.amazon.com/Shawarma-Meat...1416760756&sr=8-1&keywords=shawarma+seasoning. I believe the key to cooking lamb is to cook it like a steak rare-med rare any further past that and it gets tough and chewy. Experiment with it and have fun with different ways of cooking and seasoning it.
Thank you!!! The house smells amazing! When I started I wasn't very hungry and only steamed baby carrots as a side. Now I am starving. Lamb steaks cooked in cast iron with butter, garlic, and rosemary. They are pink in the center. There was a third steak but it disappeared. Gremlins.
Shes a Gremlin! haha Did you have some apple sauce with it? For some reason my mother always served chops with apple sauce
