Pan-Fried Lamb Leg Steak With Rosemary - Christine's Recipes

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Menu Pan-Fried Lamb Leg Steak with Rosemary by Christine Ho · 11:34:00 PM · 9 comments In Australia, we can easily get best quality of lamb. The meat is so tender that you can’t resist to eat more after having one. I tried the lamb leg steak this time, even though I know rack of lamb is the best cut. Our family was very satisfied with the result. With half the price of rack of lamb, you can enjoy the similar taste, no blames at all. Best of all, I can prepare this dish on-the-go. Cheap, yummy and quick! Fantastic! Ingredients：

• 250gm boneless lamb leg steak, trimmed
• 1 or 2 springs fresh rosemary, leaves only
• 2 garlic cloves
• 2 tablespoons olive oil
• sea salt and freshly ground black pepper

Method:

1. Crush garlic cloves with rosemary leaves in a pestle and mortar and add sea salt, black pepper and a little olive oil. Marinate the lamb leg steaks for 10 minutes or longer if possible.
2. Use a preheated griddle pan to fry the marinated lamb leg steaks, 5 minutes on each side until they’re golden. This should cook them medium-well done. (Yeah, this is my favorite because I’m not really into rare lamb steaks.) If you prefer medium-rare steaks then cook for a little less time.

***If you make this recipe, snap a photo and hashtag it #christinesrecipes — We love to see your creations on Instagram, Facebook, Twitter!!!

Labels: Lamb , Pan-fry , Spring , Western

9 comments :

1. FOODalogueDecember 3, 2008 at 4:37 AM

   Looks delicious. It's good to experiment with different cuts...you might even find a lesser priced one more tasty.

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2. Christine HoDecember 4, 2008 at 2:37 AM

   To FOODalogue:Yeah, I'd try different cuts. I begin to love eating lamb. It's really yummy.

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3. AnonymousAugust 8, 2012 at 8:51 PM

   Sounds lovely Christine, I will try itCarolyn NZ

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4. AnonymousAugust 17, 2012 at 10:44 AM

   This is great! My dad and I made this recipe he says thanks! I'm fourteen and this recipe was so nice and easy to make! Thank you for this great recipe!

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   1. Christine HoAugust 17, 2012 at 3:12 PM

      Wonderful! You start cooking good foods for your dad at this young age. Keep going !

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5. AnonymousJune 2, 2013 at 10:30 AM

   I'm glad I found a recipe for Med/Well Done. I don't care for bloody meat!Thanks!

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6. AnonymousAugust 28, 2016 at 9:09 AM

   I'm going to try this tonight but with a twist. Will marinate all day so at least 6 hours. Also, I soaked the lamb first in champagne vinegar for 20 minutes to get any gamey taste out of it which is a tip I got from a person that cooks lots of lamb dishes. She uses regular white vinegar though.

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7. Captain DustJune 10, 2021 at 5:45 PM

   even better on the grill

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8. Christine HoJune 15, 2021 at 3:10 AM

   Yeah, couldn't agree more. It's great on the grill.

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Used on Christine’s Recipes1 cup = 250ml1 Tbsp (tablespoon) = 20ml1 tsp (teaspoon) = 5ml

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