Karoo Lamb Steak Dish Recipe
Recipe information
Make Karoo Lamb Steak Dish in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Lamb and Marinade
Pan Sauce
Vegetable Sides
Finishing & Garnish
Lamb and Marinade
1. Prepare the marinade
In a bowl combine 3 tbs olive oil, minced garlic (4 cloves), chopped rosemary (2 tbs), dried oregano, smoked paprika, coarse sea salt, black pepper, red wine vinegar and brown sugar or honey. Whisk until combined.
2. Marinate the steaks
Pat lamb steaks dry with paper towel. Rub the marinade over both sides of each steak, massaging it into the meat. Place steaks in a shallow dish or zip-top bag and refrigerate for at least 1 hour and up to 4 hours. Bring to room temperature for 30 minutes before cooking.
3. Season before cooking
Remove steaks from refrigerator 30 minutes before cooking if chilled. Pat off any excess marinade (so it doesn’t burn) and lightly re-season with a pinch of salt and pepper.
Vegetable Sides
4. Roast the baby potatoes
Preheat oven to 200°C (400°F). Toss halved baby potatoes with 2 tbs olive oil, fresh thyme or rosemary, salt and pepper. Spread on a baking tray in a single layer and roast for 25–30 minutes until golden and tender, turning once halfway through.
5. Blanch and finish green beans
Bring a pot of salted water to a boil. Add trimmed green beans and blanch for 2–3 minutes until bright green and just tender. Drain and plunge into ice water to stop cooking. In a skillet, melt 1 tbs butter, add drained beans, a little lemon zest and a squeeze of lemon juice; toss to coat and season to taste. Keep warm.
Cooking the Lamb
6. Heat the pan
Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 1 tbs olive oil and swirl to coat.
7. Sear the lamb
Place steaks in the hot pan without crowding (cook in batches if necessary). Sear for 2.5–3 minutes on the first side without moving, until a deep brown crust forms. Flip and sear the second side for 2–3 minutes for medium-rare (internal temp ~57–60°C / 135–140°F). Adjust time for desired doneness. During the last minute of cooking, add 1 tbs butter and spoon melted butter over steaks (baste) to finish.
8. Rest the lamb
Transfer steaks to a cutting board and tent loosely with foil. Rest for 6–8 minutes to allow juices to redistribute.
Pan Sauce
9. Make the sauce
After removing lamb from the pan, reduce heat to medium and add 2 tbs butter. Add finely chopped shallot and sauté 1–2 minutes until soft. Add minced garlic (1 clove) and cook 30 seconds. Pour in 120 ml red wine and use a wooden spoon to scrape up browned bits from the pan. Let wine reduce by half (2–3 minutes). Add 120 ml beef or lamb stock, Dijon mustard, chopped rosemary, and honey. Simmer until slightly thickened, about 3–4 minutes.
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