22 min · Serves 4
Pan-Seared Pastured Lamb Leg Steak with Garlic Butter
A fast skillet pastured lamb leg steak basted in rosemary-garlic butter.
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Pan-Seared Pastured Lamb Denver Ribs
Thin pastured lamb Denver ribs quickly seared in garlic butter for a fast, rich dinner.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Serves
- 4
Marinate your lamb!
Pastured lamb is lean and full-flavored — a marinade seasons it through, adds moisture, and its acid gently tenderizes the meat while mellowing lamb's natural richness. It makes an especially big difference before grilling chops, steaks, or kebabs.
Get our easy lamb marinadesIngredients
- 2 racks Queen City Farm pastured lamb Denver ribs, separated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon oil
- 3 tablespoons butter
- 4 cloves garlic, smashed
- 3 sprigs thyme
Directions
- 1
Cut between the bones into individual ribs and season with salt and pepper.
- 2
Sear in oil over medium-high until browned, about 2-3 minutes per side.
- 3
Add the butter, garlic, and thyme and baste 1 minute.
- 4
Serve hot with the pan butter.
Notes
Farm tip: Separated into single ribs, Denver ribs cook in minutes — a great fast weeknight cut.
Serving suggestion: Serve with a lemony arugula salad.
Shop the cut for this recipe
Pasture-raised on our Falmouth, KY farm — order online for farm or market pickup.
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