Lamb Steak Frites

By DreiFromBK

Ingredients

• Two 1 1/4-pound lamb leg steaks, cut about 1 1/4 inches thick
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground fennel seeds
• Kosher salt
• Freshly ground pepper
• 2 tablespoons canola oil
• 4 small thyme sprigs
• 2 garlic cloves
• 6 tablespoons unsalted butter, cubed
• 1 shallot, minced
• 1 cup dry red wine
• 1 cup chicken stock
• French fries, for serving

Details

Servings 4
Cooking time 30mins
Adapted from foodandwine.com

Preparation

Step 1

Rub the lamb with the cumin and fennel; season with salt and pepper. In a cast-iron skillet, heat the oil until smoking. Add the lamb and cook over high heat, turning once, until browned. Reduce the heat to moderate. Add the thyme, garlic and 4 tablespoons of the butter and cook for 5 minutes, basting the lamb with the butter. Turn the steaks and cook, basting, until an instant-read thermometer inserted in the thickest part registers 130°, 5 minutes; transfer to a carving board and let rest for 10 minutes. Thickly slice against the grain.

Pour off all but 1 tablespoon of the fat. Cook the shallot over moderately high heat until softened. Add the wine and simmer until syrupy. Add the stock and simmer until slightly reduced, 3 minutes. Off the heat, whisk in the remaining 2 tablespoons of butter; season with salt and pepper. Serve with the lamb and french fries.