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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.
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Pan-Seared Pastured Lamb Leg Steak with Garlic Butter
A fast skillet pastured lamb leg steak basted in rosemary-garlic butter.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 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
- 4 Queen City Farm pastured lamb leg steaks
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 3 tablespoons butter
- 4 cloves garlic, smashed
- 3 sprigs rosemary
Directions
- 1
Season the steaks and sear in olive oil over medium-high, 3-4 minutes per side.
- 2
Add the butter, garlic, and rosemary.
- 3
Baste the steaks with the foaming butter for 1-2 minutes.
- 4
Rest briefly and serve with the pan butter.
Notes
Farm tip: Tip the pan and spoon the butter over the steaks — basting cooks them evenly and adds richness.
Serving suggestion: Serve with roasted potatoes and green beans.
Shop the cut for this recipe
Pasture-raised on our Falmouth, KY farm — order online for farm or market pickup.
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Pastured lamb rib chops seared in garlic-rosemary butter for a fast, restaurant-quality dinner.
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