Garlic Butter Lamb Leg Steaks

Instructions

1. Temper and dry. Remove steaks from the fridge 20 minutes before cooking. Pat thoroughly dry with paper towels and season generously with salt and pepper on both sides.

2. Heat the skillet. Place a cast iron skillet over high heat for 2-3 minutes. Add the tallow or ghee and swirl to coat.

3. Sear the first side. Lay the steaks away from you into the pan. Cook undisturbed for 4 minutes until a deep brown crust forms.

4. Flip and sear. Turn the steaks and cook another 3 minutes.

5. Add the butter and aromatics. Reduce heat to medium. Add the butter, garlic, thyme, and rosemary. Once the butter foams, tilt the pan and baste the steaks continuously for 2 minutes, spooning the garlic-herb butter over the top.

6. Check temperature. For medium-rare, pull at 54°C (130°F) internal. The steaks will carry over a few degrees while resting.

7. Rest. Transfer to a warm plate, spoon the pan butter over them, and rest for 5 minutes before serving.

Temperature Guide

• Rare: 49°C (120°F) — Deep red centre
• Medium-rare: 54°C (130°F) — Warm pink centre (recommended)
• Medium: 60°C (140°F) — Light pink throughout

Serving Suggestions

• With a simple green salad dressed in olive oil and lemon
• Alongside roasted bone marrow for an extra-rich meal
• With a dollop of herb butter on top as it rests

Notes

• Lamb leg steaks are an affordable, flavourful cut with a slightly firmer texture than loin — the butter baste keeps them juicy
• Don’t skip the rest; cutting too early loses the juices
• If your steaks are thinner than 2cm, reduce cooking time by about 1 minute per side
• Leftover pan butter makes an excellent sauce — spoon every drop over the meat