Lamb Steak with Rosemary and Red Wine Sauce

I was watching a show at a Food Network the other day with my 26 year old son from Calgary, who is in town for a visit. The host was making this lamb steak that my son and I were drooling over. We decided right there and then to make some for lunch. We headed out to the nearest supermarket and purchased the needed ingredients. We were lucky because the boneless lamb leg steaks we bought were on sale. So with little changes we were able to make and had delicious lamb steaks for lunch. This dish is so simple and easy to make; it was ready in less than half an hour. Yummy! 😀

Cooking Tips for Perfect Lamb Steak

To get the best flavor and texture from your lamb steak, start with room temperature meat. Take the steaks out of the fridge about 30 minutes before cooking. This helps them cook evenly. When seasoning, keep it simple with salt and pepper, but feel free to add garlic powder or onion powder for an extra kick. Preheat your skillet or grill to medium-high heat before adding the lamb. This ensures a nice sear, locking in juices and flavor. Cook the steaks for about 4-5 minutes on each side for medium-rare, depending on thickness. Use a meat thermometer to check for doneness. Aim for 135°F for medium-rare. Finally, let the steaks rest for a few minutes after cooking. This allows the juices to redistribute, making each bite more succulent.

Serving Suggestions

Lamb steak pairs beautifully with a variety of sides. Consider serving it with a simple side salad featuring mixed greens, cherry tomatoes, and a light vinaigrette. Roasted or mashed potatoes are classic options that complement the rich flavors of the lamb. If you’re looking for something a bit more adventurous, try a quinoa salad with cucumber, feta, and a squeeze of lemon. For a touch of freshness, add a side of steamed asparagus or green beans. Don’t forget about the sauce; drizzle your rosemary and red wine sauce generously over the lamb. A glass of red wine would enhance the meal, creating a lovely dining experience. For a casual lunch, slice the lamb steak thinly and serve it in a pita with tzatziki sauce, tomatoes, and onions.

Storage Instructions

If you have leftovers, store them properly to enjoy later. Allow the lamb steak to cool down to room temperature before placing it in an airtight container. Refrigerate it within two hours of cooking to keep it safe to eat. The lamb can be stored in the fridge for up to three days. When reheating, do so gently to avoid drying it out. Use a skillet over low heat or the microwave at a low setting. If you want to store it for a longer period, consider freezing the cooked lamb. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can last in the freezer for about three months. Thaw in the fridge overnight before reheating to maintain the best texture and flavor.

Frequently Asked Questions

What can I use instead of lamb steaks?

If you can’t find lamb steaks, beef sirloin or pork chops can work as a substitute. Just keep in mind that cooking times may vary depending on the thickness of the meat.

How should I store leftovers?

Let the cooked lamb steaks cool down, then wrap them tightly in plastic wrap or store them in an airtight container. They can be kept in the fridge for up to three days.

Can I make this dish ahead of time?

While lamb steaks are best cooked fresh, you can prepare the sauce in advance and store it in the fridge. Just reheat it in a saucepan when you’re ready to serve.

What sides go well with lamb steak?

Lamb steak pairs nicely with a simple side salad or roasted vegetables. You could also serve it with mashed potatoes or a creamy risotto for a hearty meal.

What are common mistakes when cooking lamb steak?

One common mistake is not letting the lamb come to room temperature before cooking, which can lead to uneven cooking. Also, avoid cutting into the steak right after cooking, as this lets the juices escape and can make it dry.

Lamb Steak with Rosemary and Red Wine Sauce

Liza Agbanlog

Juicy lamb steaks seared to perfection, drizzled with a rich rosemary and red wine sauce. It's a cozy dish that impresses without the fuss.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine Mediterranean

Servings 2 servings

Calories 550 kcal

Ingredients

  

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• 1 tablespoon olive oil
• 2 teaspoons Worcestershire sauce
• 2 boneless lamb leg steaks
• 2 tablespoons butter
• 1 tablespoon finely chopped fresh rosemary
• 1 clove garlic minced
• ¼ cup red wine

Instructions

 

• Mix the olive oil and Worcestershire sauce in a bowl. Add the lamb steaks and stir to coat. Let stand for 10 minutes.
• Heat a frying pan and cook the steaks for about 3 minutes on each side, depending on how thick the steak and how you like it done.
• Wrap the cooked steaks in a foil to rest.
• Meanwhile, using the same pan, add the butter and let it melt.
• Add the rosemary and garlic. Stir and then pour in the wine and let it simmer until the sauce reduces slightly.
• Unwrap the steaks and pour any juices from the foil parcel to the sauce.
• Transfer steaks to plate and pour sauce over it.
• Serve and enjoy!

Notes

Recipe source: Nigella Lawson

Nutrition

Calories: 550kcalCarbohydrates: 5gProtein: 40gFat: 40gSaturated Fat: 15gCholesterol: 120mgSodium: 400mgSugar: 1g

Keyword easy recipe, gourmet dinner, lamb steak, red wine sauce, rosemary

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