Baked Lamb Leg Steak
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Sear the two long sides for 1 minute each.
Baked lamb leg steak. Nigellas Lamb With Rosemary And Port from KITCHEN uses lamb leg steaks as they can be quickly pan-fried and still stay juicy and rosy pink medium in the centre. 3 Sear the steaks on both sides. In a small bowl fold the garlic olive oil lemon juice parsley and feta cheese together until loosely incorporated and pour over the lamb steaks.
Heat your oven to 350 degrees and prepare a simple pan with a rack for the oven such as the one pictured. Heat the oil in a large frying pan and fry the lamb steaks over a high heat for 1-2 mins on each side until browned. Place your meat on the rack spacing evenly.
Transfer the steaks to a serving platter and keep them warm. In a small bowl fold the garlic olive oil lemon juice parsley and Feta cheese together until loosely mixed and pour over the lamb steaks. Cut the mushrooms and tomatoes in half and scatter in tray.
Pre-heat the oven to 180C350FGas Mark 4. Follow the steps above to fry the steak cooking on each side for about two minutes. Remove and leave to.
Add the vegetable oil to the preheated pan. Let marinate for at least 30 minutes or up to 24 hours in the refrigerator. Leg steaks can vary in size depending on whether they are cut from the thick or thin end of.
Use tongs to remove them from the marinade and place them on the skillet. Drizzle olive oil all over the ingredients. Leg steaks are sold boneless and are usually more affordable than lamb cutlets rib chops.
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