Lamb Steak with Mint Chimichurri Sauce
Pan-fried lamb steak with mint chimichurri sauce only takes about 20 minutes to make from start to finish. Enjoy medium-rare and juicy lamb steaks with a pink center, served with a fresh and tangy mint chimichurri sauce. The perfect match!
Pan-fried lamb steaks – pink and juicy
- Easy pan-fried steak recipe: Make these juicy lamb steaks in about 20 minutes from start to finish, including the homemade mint chimichurri sauce.
- Quick and pink: Unlike my low and slow-cooked Hungarian lamb goulash and Moroccan lamb shanks, these lamb steaks are briefly cooked on high heat. Similar to my roasted lamb loin or lamb shoulder chops, these juicy steaks are cooked medium-rare, slightly charred with a pink center.
- Simple sides: Enjoy these juicy steaks with pesto roasted vegetables, Hawaiian dinner rolls to mop up extra juices, and my mint pesto or tzatziki if you’re after an alternative to the mint chimichurri.
Ingredients and substitutions
See the recipe card for full information on ingredients and quantities.
Lamb steaks:
- Lamb steaks – Lamb leg steaks can be bought bone in or out. I used boneless leg steaks for this recipe – about 1-inch thick. The cooking time will depend on the thickness of the steaks. Opt for grass-fed organic lamb meat if possible.
- Oil – High-heat vegetable oil such as avocado or grapeseed oil.
- Oil – Extra virgin olive oil is best.
- Garlic – 1 large fresh clove
- Herbs – fresh mint and parsley
- Vinegar – white wine vinegar but red wine is great too.
How to pan-fry lamb steaks (step by step)
See the recipe card for full information on the steps.
Remove the lamb steaks 30 minutes before cooking from the fridge. Marinade them with oil, salt, and pepper.
Heat a skillet or grill pan over high heat. Render the fat on the side of the steaks first by standing it up for about 1 minute.
Cook them for 4 minutes per side or until it is cooked to your preferred doneness. Cover the steaks and let them rest for 10 minutes before slicing it into 1/2-inch strips.
Prepare the mint chimichurri sauce and serve.
Storage tips
Stored in an airtight container in the fridge, cooked lamb steaks can be enjoyed for up to 3 days. Or simply slice and freeze the steaks for up to 3 months.
Leftover lamb steak is perfect for making hearty lunch wraps or lamb pies.
Recipe FAQs
Yes, this recipe works equally well on the grill.
Yes, you can. Simply cook it slightly longer. Check the doneness with a meat thermometer.
More easy lamb recipes
For more delicious lamb dishes, check out the following recipes:
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Lamb Steak with Mint Chimichurri Sauce
Ingredients
- 1 lb lamb steaks 2 large steaks
- 1 tbsp vegetable oil high-heat oil
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Mint Chimichurri Sauce
- 1/3 cup olive oil extra virgin
- 2 tbsp red wine vinegar
- 1 garlic clove
- 1/2 cup fresh mint leaves loosely packed, washed and dried
- 1/2 cup fresh parsley loosely packed, washed and dried
- 1/4 tsp red chili flakes
- 1/2 tsp salt
Instructions
- Remove the lamb steaks from the refrigerator 30 minutes before cooking.1 lb lamb steaks
- Place the lamb steaks to a medium-sized bowl. Add the oil, salt, and ground pepper. Coat all sides evenly with the marinade.1 tbsp vegetable oil, 1/2 tsp salt, 1/4 tsp ground black pepper
- Heat a cast iron skillet or griddle over high heat. Remove any access marinade from the steaks. Once the pan is very hot, start by rendering the side fat by standing up the steaks. Hold them with thongs if needed. Cook for 1 minute or until the fat starts to crisp up. Now cook the steaks on each side for 4 minutes (or to your preferred doneness), turning them over once only.
- Remove the lamb steaks from the pan immediately and rest them for 10 minutes covered with tinfoil.
- Meanwhile, prepare the mint chimichurri sauce by combining all ingredients in a in a food processor or blender. Pulse until you have the desired consistency. Scrape down the sides with a spatula as needed. Season to taste with salt and chili.1/3 cup olive oil, 2 tbsp red wine vinegar, 1 garlic clove, 1/2 cup fresh mint leaves, 1/2 cup fresh parsley, 1/4 tsp red chili flakes, 1/2 tsp salt
- Slice the lamb steaks against the grain into 1/2-inch slices and serve with a generous drizzle of the mint chimichurri sauce. Serve immediately.
Notes
Medium-Rare: 130-135°F (54-57°C). Medium: 135-140°F (57-60°C) Don’t pierce the steaks: Resist the urge to pierce the steaks with a fork, as this can release the juices. Use tongs to flip the steak. Let them rest: Resting the steaks allows the juices to redistribute, resulting in a more tender and flavorful piece of meat.
