Baked Lamb Leg Steak

4 tsp lemon pepper 2 tsp garlic salt 4 tsp paprika 4 6-oz. Using a cast iron pan over medium high heat sear the lamb on one side for 5 minutes. 2 Heat one tablespoon of olive oil in a cast iron skillet.

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Use tongs to remove them from the marinade and place them on the skillet.

Baked lamb leg steak. Cut the lemon in half and put in the tray. Add the vegetable oil to the preheated pan. Heat your oven to 350 degrees and prepare a simple pan with a rack for the oven such as the one pictured.

Sear the two long sides for 1 minute each. An excellent last-minute meal be sure your chops are room temperature before they meet a hot skillet. Heat the oil until its surface begins to shimmer and the skillet is hot.

Remove and leave to. Pre-heat the oven to 180C350FGas Mark 4. Add the steaks and cook 3 to 4 minutes each side for a medium-raremedium doneness.

Leg steaks are sold boneless and are usually more affordable than lamb cutlets rib chops. For the tastiest and juiciest results I cook it for only 2 minutes per side and a few more seconds on. Lamb steaks whether cut from the leg or shoulder are cut thin and require just minutes from countertop to chopping board.

Place the rosemary and lamb in the tray. Transfer the steaks to a serving platter and keep them warm. Transfer to a shallow ovenproof dish.

Cook the lamb leg steak. Place your meat on the rack spacing evenly. Preheat the oven to 350 degrees Fahrenheit.

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