Aussie leg of lamb isn’t only for braising. It is great as a tender steak as well. Make a quick salad of marinated feta and parsley to top these zesty steaks.
Portion size: 6-oz. steak
Alternate cuts: Lamb t-bones
4 tsp lemon pepper
2 tsp garlic salt
4 tsp paprika
4, 6-oz. Australian leg of lamb steaks
½ cup all-purpose flour
½ cup vegetable oil
8 garlic cloves, roasted
½ cup extra-virgin olive oil
4 teaspoons fresh lemon juice
4 teaspoons fresh flat-leaf Italian parsley leaves, chopped
4 teaspoons Feta cheese, crumbled
Preheat a sauté pan over MEDIUM-HIGH heat. In a small bowl, mix the lemon pepper, garlic salt, and paprika together. Season both sides of each lamb steak with the seasoning mix. Dredge each seasoned lamb steak in the flour, shaking off any excess. Add the vegetable oil to the preheated pan. Add the steaks and cook 3 to 4 minutes each side for a medium-rare/medium doneness. Transfer the steaks to a serving platter and keep them warm. In a small bowl, fold the garlic, olive oil, lemon juice, parsley and feta cheese together until loosely incorporated and pour over the lamb steaks. Serve immediately.