Grass Fed Lamb Steak with Greek Salad
Look away, vegans and vegetarians….it’s meat time.
As an omnivore, I sometimes crave meat. The lean, grass-fed kind. Lamb is good for you because it’s high in omega-3s and B-12 with grass-fed lamb being the highest in omegas. They’re leaner than non grass fed lamb which is another reason why lamb is a healthy choice. Read more here about lamb’s nutritional benefits. And here’s another interesting article about why lamb might be a healthier and more humane choice of meat.
When you get a craving for some good old fashioned primal, Mediterranean-style simple food, there’s nothing better than lamb. And nothing easier than a quick oven-roasted grass fed lamb steak with a Greek salad.
This particular cut of meat was from Whole Foods and “100% grass fed lamb leg steak”. It was about an inch thick, which is what you want to look for with a quick lamb dish because it’s the perfect thickness for a couple of minutes on each side with the oven at high heat.
Make sure you let your meat rest after cooking, and if you like it cooked more than medium rare, you’ll have to cook it 2 minutes longer on each side.
To complete this dish, there’s a quick pan sauce that’s started on the stovetop while the meat is roasting in the oven and finished in the cast iron pan while the lamb is resting on a cutting board.
Go for it- it’s easy!
- 1 lb. lamb leg steak, bone in, about 1 inch thick
- thyme sprigs
- kosher salt and pepper
- 1 small shallot
- 1/3 cup or a small glass of red wine
- 2-3 T. Balsamic vinegar
- 1 T. butter
- 1 large tomato
- 1/2 cucumber, peeled
- 1 handful italian parsley
- 2 sprigs mint
- about 1/8 of a red onion, diced
- 1 avocado
- 10-15 Kalamata olives, pitted
- 1 lemon, juiced
- 1 T. extra virgin olive oil
- shaved parmigiana or feta cubes
- salt and pepper to taste
Method: Preheat oven with cast iron pan inside to 500 degrees.
While oven is preheating, remove lamb from fridge, place on plate and rub with olive oil. Sprinkle with kosher salt (or Himalayan pink salt) and pepper on both sides and rub with fresh thyme sprigs. (The salt will also help create a crust/sear on the lamb by bringing some of the juice in the meat to the surface)
- When oven is full heated with cast iron pan inside and hot, drop lamb into pan and set timer for 2.5 minutes.
- While lamb is cooking, start by reducing sauce ingredients at medium high heat in small stainless saucepan, mincing shallot and adding to wine and vinegar. When sauce is reduced to a glace(about 2.5 minutes), turn heat down to lowest setting and whisk in butter. Do not boil after this.
- Flip lamb steak at 2.5 minutes in pan. Turn timer on to another 2.5 minutes.
- Make salad by chopping all ingredients into a large dice approximately the same size and set aside in a bowl without tossing. Add lemon, olive oil, salt, pepper and shaved parm or feta.
- When timer is done, remove cast iron pan carefully from oven with mitts and place lamb on a cutting board or plate to rest while finishing sauce in pan. (Leave an oven mitt ON the pan handle- I’ve made the mistake of grabbing the handle once or twice which is not fun.)
- Add a bit of water to pan to deglaze, then the sauce without turning on the heat under the pan. (**You could also wait to make the entire sauce until the end- the “right” way, but for the purpose of doing this meal in 5 minutes, we started the sauce first.)
- After steak has rested for a few minutes, pour any juices from the meat into the cast iron pan and whisk to blend. Toss salad very gently and divide among plates. Slice lamb steak and drizzle sauce around.
Food cost: grass fed lamb and organic salad ingredients for 4 servings = 4.25 per person
Degree of difficulty on a scale of 1-10: 3