Chef Michael Slavin Zesty Lemon and Roasted Garlic Leg of Lamb Steak
- Prep time 5Min
- Cook time 10Min
- Technique Pan Fry / Saute
- Meat Lamb
- Cut Leg
- Serves 4
Aussie leg of lamb isn’t only for braising. It is great as a tender steak as well. Make a quick salad of marinated feta and parsley to top these zesty steaks.
Ingredients
Portion size: 6-oz steak
Alternate cuts: Lamb T-bones
Ingredients:
- 4 tsp lemon pepper
- 2 tsp garlic salt
- 4 tsp paprika
- 4, 6-oz Australian leg of lamb steaks
- ½ cup all-purpose flour
- ½ cup vegetable oil
- 8 garlic cloves, roasted
- ½ cup extra-virgin olive oil
- 4 teaspoons fresh lemon juice
- 4 teaspoons fresh flat-leaf Italian parsley leaves, chopped
- 4 teaspoons Feta cheese, crumbled
Method
Preparation:
- Preheat a sauté pan over medium-high heat.
- In a small bowl, combine lemon pepper, garlic salt, and paprika.
- Season both sides of each lamb steak with the spice mixture.
- Dredge the seasoned steaks in flour, shaking off any excess.
- Add vegetable oil to the preheated pan. Sear the steaks for 3–4 minutes per side for medium-rare to medium doneness.
- Transfer the steaks to a serving platter and keep warm.
- In a small bowl, gently mix together roasted garlic, olive oil, lemon juice, parsley, and feta until loosely combined.
- Drizzle the mixture over the lamb steaks and serve immediately.
For a keto-friendly version:
- Replace flour with almond flour.
For a paleo-friendly version:
- Replace flour with almond flour.
- Replace feta with nutritional yeast.
- Replace vegetable oil with olive oil.
For a Whole-30 friendly version:
- Replace flour with almond flour.
- Replace feta with nutritional yeast.
- Replace vegetable oil with olive oil.
