Reverse Sear Lamb Steak

      Lamb is one of those meats we began to eat more of after retirement.  Not that we didn't like it, but hadn't had the opportunity to find it let alone try it.  Our first experience with lamb was in Hendersonville, NV at a very quaint Basque House; delicious.  We have always found the meat to be a bit sweeter.  Of course this inspired me to try more dishes including Rack of Lamb, Lamb Stew, our old favorite Leg of Lamb, and this one; Reverse Sear Lamb Steak.  There are many health benefits to lamb including:  it is a great source of protein as well as amino acids, vitamin B12, selenium, zinc, niacin, phosphorus, and iron.  Additionally it is a healthy source of unsaturated fats.  When you cook lamb you will notice a decent amount of fat in the pan, but this is not saturated.
      Reverse Sear and Sous Vide cooking techniques have become all the rage the past couple of years.  I made this past spring on our way to Alaska and we loved it.  In a nutshell it is oven baked first, then seared over a HOT skillet or grill, your choice.  First of all I use a shoulder cut lamb chop or steak.  Regular lamb rib chops, although pretty, are too damned small.  It would take about 3 each to make a meal.  A good shoulder steak is about the same size as a normal rib eye.

2 lamb steaks, not trimmed
1 bottle marinade (your choice, but I like Mrs. Dash, Lawry's, or Tony Chachere's Garlic Herb)

Marinade for 4 hours

      Rub steaks out with marinade and then soak in a zip loc bag for 4 hours in refrigerator, turning occasionally.     Preheat oven to 225 degrees.  We're starting out slow and low and finishing HOT.  Take steaks from marinade, drain, and place on baking sheet or dish in oven.  Heat until internal temp (with a digital thermometer) is 110 degrees.  This will be about 30 minutes, but they should be browned, no more.

Post oven

      Here is where you make your decision.  You can either finish these on a grill or a smoking hot frying pan (I love cast iron).  Place steaks on the heat and let cook 2-3 minutes each side TOPS.  No extra seasoning is needed.  For this I used a hot cast iron skillet due to our camping in a 'no burn' area.  Remove from heat and let rest 10 minutes. They may still be a little pink in the center.

Hot in the pan

      I like to serve these with roasted rosemary redskin taters and a choice of fresh steamed vegees.

Plated with Roasted Yukon Golds and Steamed Asparagus

"Sheep may not be brilliant, but they know when they're in a pen it is stage number one of lamb chops"

Donald McCaig

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