Lamb, unless it is from the Halal truck it isn’t something I eat too often. Is the “Halal” truck just a New York thing? Lamb over rice with white sauce and hot sauce all over. Yuuuummmmm that is my order by the way. Now that I have the NU YAWKAHS’ mouth watering that is not the recipe for today. Good news this pan seared lamb with creamy mushroom sauce is absolutely divine. Great for weekday or weekend dinner serve with pasta and a side salad to round out the meal.
This recipe is creamy so that calls for heavy cream. If that is too fattening for you there are some alternatives. Half and Half and butter, Olive oil and soy milk, coconut cream are lighter substitutes. I used heavy cream because I like the richness and God isn’t through with me yet. In an attempt to make myself feel better I add a handful (or two) of spinach. Spinach a good veggie to incorporate seamlessly into any dish to increase the fiber but ultimately we should eat less cream *sigh.*
- For Lamb
- 4 center-cut lamb steaks (approx. 3 lbs., can substitute beef ribeye)
- 1 tsp. kosher salt
- 1 tsp. ground black pepper
- 1 tsp. garlic powder
- 1 tsp. onion powder (granulated onion)
- 4 tsp. fresh thyme, minced
- 1 tbsp. olive oil
- For Mushroom Cream
- 2 cloves garlic crushed
- 1-2 teaspoons Worcestershire sauce
- 1 cup sliced brown mushrooms
- 1/2 cup heavy cream
- Before cooking, allow steaks stand 30 minutes at room temperature. Then season all sides with salt and pepper.
- Heat a large cast-iron skillet or pan over medium-high heat. Add 1 tablespoon of oil in and swirl to coat. When pan begins smoking, lay the steaks into the pan away from you, in batches of two and cook 3 minutes on each side or until browned.
- Reduce heat to medium-low; add 2 tablespoons of butter, 3-4 sprigs of thyme, and 3 garlic cloves to the pan. Allow the butter to foam a little and baste the steaks (use an oven mitt, hold pan handle and very carefully tilt pan toward you so butter pools in the pan, and baste steaks with a large spoon).
- Baste constantly while cooking for a further 1-2 minutes, or until the steaks are done to your liking. (For well done steaks, flip them a couple more times while cooking until done to your preference.)
- Discard the thyme and garlic from the pan and transfer steaks to a plate. Pour the pan juices over the steaks and let rest for 5 minutes. Repeat with the remaining steaks, then remove them and let rest. (Discard the thyme and garlic, but leave the second lot of pan juices in the pan.)
- While steaks are resting, add the crushed garlic to the buttery juices in the pan. Sauté on medium heat for 30 seconds until fragrant. Add the vinegar and mushrooms and cook until soft, then add the cream. Season with salt and pepper to your taste.
- Serve steak with the mushrooms sauce and pasta and a side salad.