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Lamb Steak

Fire up a steak — delicious, aromatic, unbeatable! Lamb steak turns out every bit as good as steak from other meats, and the method isn't much different. This one wins everyone over: a crisp, browned crust, a heady aroma, and juicy, savory meat. No, it's not exactly diet food — but treating yourself now and then is worth it, because it's so good! As for the oil: canola isn't a must; olive or sesame works too.

eeloo4kaAuthor avatar
Recipe author
Lamb steak
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 34 % 10 g
Fats 55 % 16 g
Carbohydrates 10 % 3 g
204 kcal
GI: 100 / 0 / 0
    1. Rinse the lamb under running water, then pat it dry with paper towels. 2. Mix the ground cumin and fennel together in a small bowl and rub the mixture all over the lamb. 3. Season the meat with salt and pepper on all sides. 4. Add the butter to a cast-iron skillet and set it over the heat. Once the butter has melted, add the lamb. 5. Sear over high heat on all sides — the meat should brown deeply. 6. Meanwhile, peel the garlic and cut it into very fine dice with a sharp knife. 7. Once the lamb is well browned, add a sprig of thyme and the garlic, and pour in the canola oil. 8. Lower the heat to a minimum and cook for 5 minutes, then wait until the meat reaches an internal temperature of 130°F (54°C) for medium-rare — you'll want a meat thermometer here. 9. Transfer the lamb to a cutting board and let it rest for 10 minutes. 10. Pour off almost all the fat from the pan, leaving just a little — about a tablespoon. Return the pan to the heat. 11. Peel the shallots and slice them into rings. Add them to the pan and cook until soft. 12. Pour in the dry red wine and a little chicken broth. Simmer until the liquid has reduced by half. 13. Slice the lamb, spoon the sauce over it, and serve. It's delicious with French fries. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Lean mutton - 169  kcal/100g
  • Fat mutton - 225  kcal/100g
  • Lamb - brisket - 533  kcal/100g
  • Mutton - ham - 232  kcal/100g
  • Lamb chop on a bone - 380  kcal/100g
  • Lamb shoulder - 284  kcal/100g
  • Mutton - back - 459  kcal/100g
  • Garlic - 143  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Thyme - 101  kcal/100g
  • Dried thyme - 276  kcal/100g
  • Thyme - 276  kcal/100g
  • Fennel - 49  kcal/100g
  • Cumin - 333  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Liqueur wines - 212  kcal/100g
  • Semi-dry wines - 78  kcal/100g
  • Dry wines - 64  kcal/100g
  • Red wine - 88  kcal/100g
  • Shallots - 72  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Chicken broth - 19  kcal/100g

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