08. October 2004 Lamb + Veal 0
A lamb steak is my fallback dinner when my appetite requires a big, sturdy meal but I’m too lazy to cook. A glass, or two, of red wine completes this dish.
2 lamb steaks
salt, pepper, olive oil
1. Preheat oven to 350º. Rub with salt and pepper. Let them sit.
2. Using a hot Dutch oven, heat some olive oil and brown both sides of the lamb steaks.
3. Using a shallow baking pan covered in aluminum foil to catch excess fat, cook steaks on a rack until medium-rare.