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Pan Seared Thyme Lamb Steak
<p>Here is an option for how to cook your center cut lamb steaks. These steaks come from the Leg of Lamb.</p>Source: www.centercutcook.com (Entered by Sandra Green)
Step by Step Instructions
- Season the lamb with the salt, pepper, garlic powder, and onion powder.
- Place a cast-iron, stainless steel, or other heavy-bottomed frying pan on a burner over medium-high heat. Add the oil and allow to become very hot (a drop of water should sizzle).
- Lay the seasoned lamb in the skillet and let sear or 2 minutes to develop a golden-brown exterior.
- Flip the lamb over and sear the other side for an additional 2 minutes.
- Reduce the heat to medium and return the steaks to the first side.
- Cook the lamb for 4-6 more minutes, occasionally spooning some of the pan juices over the top of the lamb to add more flavor and to expedite cooking.
- Flip the lamb steaks over again and continue to pan-fry until they reach an internal temperature of 145 degrees, about 4 minutes.
- Insert an instant-read thermometer into the middle of the thickest part to check the temperature.
- Transfer the lamb steaks from the pan and onto plates or a cutting board. Let rest for 5 minutes before serving so the internal juices settle.
- To serve, garnish with the fresh thyme.
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