herbs for lamb steak

Lamb Steaks With Herbs And Caramelized Garlic Lamb Steaks Lamb

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Middle Eastern Spiced Lamb Steaks Middle Eastern Recipes Lamb

Adding the right herbs to lamb can elevate the flavor of this succulent meat to new heights. From the refreshing notes of mint to the earthy aroma of rosemary, discover the best herbs for lamb to take your recipes from ordinary to extraordinary!

Lamb has a distinctive flavor that can be greatly enhanced with the right choice of herbs. Because the flavor of lamb can be strong, it is important to choose herbs that complement it. 

Make your own flavorful lamb seasoning or homemade herb crust using fresh or dried herbs. You could use a classic herb mix recipe like herbs de Provence, or get creative and craft your own signature blend. 

Slow Roasted Lamb With Garlic Herbs Lemon Mustard And Honey Slow

Some of the best traditional herbs that go with lamb are rosemary, thyme, sage, oregano, mint, and bay leaves.However, when choosing herbs for a lamb dish, make sure to consider the other ingredients in the dish.

Read on to find out what are some of the best herbs for lamb, as well as some of our favorite ideas for using them, from marinades to crusts to sauces.

Truth be told, we don’t eat much red meat.  However, Lamb Steaks with Herbs and Caramelized Garlic make a great indulgence, especially with the Puglian wrinkle of using olive oil scented with rosemary, sage and thyme instead of a butter sauce.

Lamb Steaks With Herbs And Caramelized Garlic Lamb Steaks Lamb

The French approach to a simple pan sauce is to sear a chunk of protein in a heavy-bottomed sauté pan, then to deglaze the pan with a glug of wine or stock to dissolve the crispy bits, and finally, off the heat, to swirl a glob of butter into what remains, which creates a butter emulsion flavored with all those tasty pan juices.  These days that’s a rare event Chez Adams-Rivard, if only because it’s impossible to make without imagining the calories buzzing up faster than kilowatts on the basement meter of a Christmas lighting fanatic.

In this recipe Jody caramelizes garlic and herbs in a generous half-cup of olive oil, then gets them out the pan while she sears the lamb.  She sets the lamb aside.  After deglazing with a bit of lemon juice, she returns the herbs and garlic to the pan and pours everything (well, NOT the bay leaves) over the meat.  The scent of lemon, herbs and olive oil is a Proustian ticket to the sun-drenched Adriatic coast of your choice–and you’ll definitely want some bread to mop everything up.

We used American lamb steaks; each was around 6 ounces, but sometimes they’re even larger.  As Jody suggests below, you can stretch the recipe by serving smaller portions to more people or by using New Zealand lamb steaks, which are about half the size.  Enjoy.  Ken

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