Lamb Shoulder Steaks
I’ve been craving steak the last few days, and instead of opting for a beef steak I went for something with a gamier flavor- lamb! Personally, I love the flavor of lamb- it’s a bit gamier/grassier than beef and it tends to be a leaner meat overall. Since it is more on the lean side, using an oil like Ghee will help add a little something-something extra for it.
You can find lamb steaks at any well stocked meat market, but if you are near a Whole Foods or a Lazy Acres/Bristol Farms you can totally find some at the meat counter. Now, there are a few different cuts that are the most common when it comes to lamb. You have your traditional lamb chop, and rib chops. These are fairly tiny, so having a couple per serving is not a bad option. I opted for the shoulder chop. This cut comes from, well, the shoulder! It does have an oddly shaped bone in it so watch out.
All in all, lamb is a great alternative to beef. It’s still red meat, but more often than not, the animals are grass fed, especially if you are getting them from a supplier in New Zealand or Iceland. The taste is gamier than beef, but it has a wonderful richness to it that adds something novel to your meal.
- Full Circle Ghee Traditional
- 2 lamb steaks; around 3/4 pound
- Salt and Pepper
- Start by seasoning your steaks- salt and pepper the meat, and let it rest for at least 45 minutes or longer. I like to leave it at room temperature for at least 20 minutes before I cook. There is a belief I have that room temperature meat cooks easier than cold meat straight from the fridge.
- Add about ½ Tablespoon of Full Circle Ghee Traditional to the pan, and let it warm and liquify.
- When the pan is hot, but not smoking, add your steak to the pan. Cook for about 2 to 3 minutes and then flip. You should see some browning occurring on the edges of the steak- this is a good thing and exactly what you want.
- Cook on the other side for another 2 to 3 minutes. If it’s not to the internal temperature you want, place the steak in the oven for a couple minutes at 275. This well help the internal temperature raise and not overcook the outside.
- Once the steak is cooked- transfer to a cutting board and let it rest for at least 4-8 minutes before slicing. Resting your meat allows the juice to be reabsorbed, making your steak juicier and more flavorful- it’s scientific so don’t argue.
- Serve and enjoy!
I love serving steak, of any variety, with potatoes! I think the carbs in potatoes go super well with the richness of a steak. I’m also partial to always having a vegetable in a meal. Love vegetables- asparagus, broccolini, cabbage, Chinese greens, anything fibrous and able to be quickly sauteed and enjoyed.