Crusted Lamb Steaks
Crusted Lamb Steaks deliver restaurant-quality flavor in just 40 minutes thanks to a quick spice rub, golden toasted almonds, and luscious sautéed eggplant. This easy Mediterranean-inspired main course turns ordinary weeknights into gourmet occasions without the fuss.
Ingredients:
- 4 lamb steaks (about 180 g / 6 oz each)
- 2 medium eggplants, cut into 1 cm (½ in) rounds
- 50 g (⅓ cup) blanched almonds, coarsely chopped
- 3 tbsp extra-virgin olive oil, divided
- 1 medium red onion, finely sliced
- 2 garlic cloves, minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 1 tbsp fresh lemon juice
- 2 tbsp chopped flat-leaf parsley (optional, for garnish)
- Salt and freshly ground black pepper, to taste
Instructions:
- Season the lamb: Pat the lamb steaks dry with paper towels. Sprinkle both sides generously with salt, black pepper, ground cumin, and smoked paprika.
- Marinate: Drizzle the seasoned steaks with 1 tbsp olive oil and the fresh lemon juice. Massage the spices and oil into the meat, then set aside at room temperature while you prep the vegetables (about 10 minutes).
- Sauté the eggplant: Heat 1 tbsp olive oil in a large heavy-bottomed skillet over medium-high heat. Arrange the eggplant rounds in a single layer (cook in batches if needed). Lightly salt and cook for 3–4 minutes per side until deeply golden and fork-tender. Transfer cooked eggplant to a plate and keep warm.
- Toast the almonds: Reduce the burner to medium. Add chopped almonds to the same skillet and toast, stirring often, for 1–2 minutes until lightly browned and fragrant.
- Add aromatics: Stir the sliced red onion and the remaining 1 tbsp olive oil into the skillet with the almonds. Cook for 3 minutes, or until the onion softens and turns translucent.
- Bloom the garlic: Add minced garlic; sauté just 30 seconds to avoid burning. Transfer the almond-onion mixture to the plate with the eggplant.
- Sear the lamb: Return the skillet to medium-high heat. Lay the marinated Crusted Lamb Steaks in the hot pan and sear for 2–3 minutes per side for medium-rare, adjusting for your preferred doneness.
- Rest: Move the seared steaks to a cutting board, tent loosely with foil, and rest for 5 minutes to let the juices redistribute.
- Re-warm vegetables: While the meat rests, return the eggplant, almonds, and onions to the skillet. Toss gently over medium heat for 1 minute until warmed through.
- Slice or serve whole: Slice the rested lamb against the grain or leave whole, then plate over a generous bed of the sautéed eggplant mixture.
- Garnish: Sprinkle with chopped parsley and add an extra squeeze of lemon juice if desired.
- Serve: Present the Crusted Lamb Steaks immediately with couscous or a crisp green salad for a complete meal.
Crusted Lamb Steaks FAQ
Q: Can I marinate the Crusted Lamb Steaks in advance?
A: Absolutely. Prepare the spice rub and olive-oil marinade up to 12 hours ahead, refrigerate, and bring the steaks to room temperature 30 minutes before cooking.
Q: How do I know when the lamb is cooked to medium-rare?
A: Use an instant-read thermometer—pull the steaks from the skillet when the internal temperature reaches 57 °C / 135 °F, then let them rest. The carryover heat will bring them to a perfect 60 °C / 140 °F.
Q: What’s the best way to reheat leftovers without drying the meat?
A: Place sliced lamb and vegetables in a skillet over low heat with a splash of water or stock, cover, and gently warm for 3–4 minutes until heated through.
Conclusion
These Crusted Lamb Steaks prove that gourmet flavor and weeknight convenience can coexist beautifully. Enjoy—and don’t forget to explore more culinary inspiration below!