Pan-Seared Lamb
The first important thing to do is to make sure the meat marinates for hours for best flavor. With just a few ingredients and a simple preparation, cooking is easy. The lamb is one of those meat dishes that, once prepared, you may always want to cook it again because its flavor is really special and exquisite. Chef Wecker
Pan-Seared Lamb
The first important thing to do is to make sure the meat marinates for hours for best flavor. With just a few ingredients and a simple preparation, cooking is easy. The lamb is one of those meat dishes that, once prepared, you may always want to cook it again because its flavor is really special and exquisite. Chef Wecker
Ingredients
- 1 3 pounds lean boneless lamb trim fat
- 3 cloves of garlic crushed
- 4 - 5 tbsps Secolari Traditional Bistro Rub spices
- 1-2 tbsp fresh lemon juicce
- 2-3 tbsps Secolari Arbosana Olive Oil
- 2-3 tbsps Secolari Fig Balsamic optional
- 1 to taste pinch of Secolari Roasted Garlic Sea Salt
Instructions
- Put lamb in a gallon freeze bag and add garlic, Secolari Traditional Bistro Rub, lemon juice, Secolari Arbosana Olive Oil and turn to coat each fillet well. Marinade several hours in the fridge.
- Heat a little oil on an iron skillet, season the lamb with salt and cook each side until browned and cooked as desired. (About 4-5 minutes on each side to get a nice pink center.) Cooking time will depend on thickness of the meat and how well you prefer it.
- Remove lamb from heat and allow to rest 5-8 minutes. Slice thickly and serve with potatoes or a yogurt sauce. You can also drizzle a thick balsamic on top.
