Photography: John Paul Urizar. Styling: Michele Cranston. Photochef: Kathy Knudsen.
There’s something indulgent about a lamb steak, especially when topped with a luxurious creamy mushroom sauce like we’ve done here.
We’ve served our lamb steak dish with green beans, baby carrots and snow peas, but you can use whatever vegetables you have on hand.
Ingredients
Method
Using a mallet or meat tenderiser, bash out the lamb until an even thickness. Season both sides with salt and freshly ground black pepper.
Heat the butter and oil in a large frying pan over high heat. Add the lamb and cook for 2-3 minutes each side or until well browned. Remove lamb from the pan, cover to keep warm.
MUSHROOM CREAM SAUCE Melt butter in the same pan, cook the mushrooms over high heat until browned. Add garlic; cook, stirring, until fragrant. Add the verjuice and vinegar; simmer, uncovered, until liquid is reduced by half. Stir in the cream and simmer, uncovered, until the sauce thickens slightly. Season with salt and freshly ground black pepper to taste.
Return the lamb and any resting juice to the pan; simmer for 2 minutes or until lamb is heated through.
Serve lamb steak with vegetables.
What is lamb steak?
Lamb steaks are usually cut from the leg. If you prefer a more tender cut of meat, you could use lamb backstrap instead.
For another beautiful meal made with lamb steak, try our barbecued lamb steaks & vegetable chips.
Can I use a different protein?
This recipe would also work well with beef, chicken or pork.
Looking for a creamy chicken and mushroom meal? Try our creamy chicken and mushroom rigatoni, or this classic creamy chicken, mushroom & fennel pie.
After a beef and mushroom combo? It’s hard to beat the classic beef stroganoff … except perhaps with this slow-cooker version.
