- 4
- 30 mins
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
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.