Pan Roasted Lamb Steak over Cauliflower Mash
I’ve been on a bit of a lamb kick as of late. It all kind of started when I did the home cured lamb belly experiment. That turned out so well that I thought to try more to cook with lamb a little more often (usually my red meat source is beef). I’ve also expressed in the past that I’m a fan of pan roasting so I figured why not give it a shot here. After some tinkering, I finally was able to get this lamb steak recipe to my liking.
PREP TIME
20 minutes
COOK TIME
15 minutes
INGREDIENTS
14
Serves: 2
Ingredients
Lamb Steak
- 1 lb1 lb1 lb Leg of Lamb, steaks
- 3 sprigs3 sprigs3 sprigs fresh Rosemary, chopped
- 2 sprigs2 sprigs2 sprigs fresh Thyme, chopped
- 2 sprigs2 sprigs2 sprigs Mint Leaves, chopped
- 3 cloves3 cloves3 cloves Garlic, mashed
- 3 Tbsp3 Tbsp3 Tbsp Olive Oil
Cauliflower Mash
- 1 head1 head1 head Cauliflower, chopped into florets
- 4 Tbsp4 Tbsp4 Tbsp Ghee, divided
- .5 cup.5 cup.5 cup Coconut Milk, unsweetened
- 2 cloves2 cloves2 cloves Garlic
- 1 sprig1 sprig1 sprig fresh Rosemary
- Salt, to taste
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
Lamb Steak
- Add rosemary, thyme, mint, garlic and olive oil in a small mixing bowl and combine thoroughly.
- Coat lamb steaks liberally with herb mixture and marinate for minimum one hour.
- When lamb is finished marinating, place it on the counter and let it come up to room temperature.
- Preheat oven to 350° F.
- Sear lamb in an ovenproof skillet for 2 minutes on each side.
- Place skillet in preheated oven for 6-8 minutes depending on how you like your lamb cooked.
- Remove lamb from oven and let rest for 1-3 minutes.
- Serve over Cauliflower Mash.
Cauliflower Mash
- Preheat oven to 400° F.
- Spread out cauliflower florets on a baking sheet and coat evenly with half the ghee.
- Roast in oven for 10 minutes.
- Remove baking sheet from oven and stir cauliflower.
- Roast in oven for an additional 10 minutes.
- Remove cauliflower from oven and add to food processor.
- Add garlic, rosemary, coconut milk and remaining ghee and pulse until desired consistency is reached.
- Serve immediately.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Egg Free Gluten Free Grain Free Keto Meat Nightshade Free Nut Free Paleo Shellfish Free Specific Carbohydrate Diet Sugar Alcohol Free Sugar Free Whole30| This is our estimate based on online research. | |
| Calories: | 1101 |
| Fat: | 99 g |
| Carbohydrates: | 9 g |
| Protein: | 45 g |
| Cholesterol: | 70 g |
| Sodium: | 5 mg |
| Fiber: | 1 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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