Lamb Steak Recipe

I’ve always loved finding ways to make weeknight meals feel special without all the fuss. This simple lamb steak recipe, featuring a glossy date and tamarind glaze, turns a standard family dinner into something truly memorable. The aroma as it cooks—rich lamb and warm spices—is incredible. The secret lies in a rich, sweet, and tangy date and tamarind glaze that transforms simple pan-seared lamb steaks into something extraordinary. This high-protein meal is hearty enough for hungry eaters, yet quick enough to get on the table in about 30 minutes. We’ll cover the techniques for a perfect sear and a foolproof glaze that pairs beautifully with the lamb’s rich flavor.

Ingredients

• Lamb Sirloin or Leg Steaks: 2 (200-250 g each / 7-9 oz each) steaks, 2.5 cm (1 inch) thick. Choose cuts that are relatively uniform in thickness for even cooking. Pat them thoroughly dry to ensure a good sear; moisture inhibits crust formation. Allow the steaks to come to room temperature for 15-20 minutes before cooking for better results.
• Olive Oil: 15 ml (1 tablespoon), plus more for glaze. Use a high-smoke point oil suitable for searing, such as extra virgin olive oil or vegetable oil. This oil helps create the golden-brown crust on the steak. A small amount of additional oil is used to sauté the aromatics for the glaze.
• Salt and Pepper: 2.5 ml (½ teaspoon) fine sea salt and 1.25 ml (¼ teaspoon) freshly ground black pepper. Season generously on both sides of the lamb steaks right before cooking. Salt draws out moisture, which helps create a better sear; apply just before or well in advance, not somewhere in between.
• Medjool Dates: 120 g (4 oz) pitted, roughly chopped. Medjool dates are larger, softer, and sweeter than other varieties; their high moisture content helps them break down quickly in the glaze. They provide natural sweetness to balance the tartness of the tamarind paste. If Medjool dates aren’t available, other soft, pitted dates (like Deglet Noor) can be used, though they may require longer simmering.
• Tamarind Paste: 30 g (2 tablespoons) seedless. This ingredient provides the essential tangy and slightly sour element of the glaze, creating a complex flavor profile. Look for seedless tamarind paste in jars or blocks in the international section of the supermarket. Do not confuse this with tamarind concentrate, which is stronger; adjust measurements if using a different product.
• Aromatics: 2 cloves garlic, minced, and 1 cm (½ inch) fresh ginger, grated. These aromatics form the foundation of the glaze, adding depth and warmth. Mincing the garlic finely ensures it integrates smoothly into the sauce. Fresh ginger adds a spicy, aromatic kick that cuts through the richness of the lamb.
• Orange Juice: 60 ml (¼ cup) freshly squeezed. Orange juice adds a bright, slightly sweet citrus note that complements both the lamb steak and the date-tamarind blend. Freshly squeezed juice offers a brighter flavor than bottled juice. In a pinch, water can be substituted, but you lose some of the depth of flavor.
• Apple Cider Vinegar: 30 ml (2 tablespoons). Vinegar adds acidity, enhancing all the other flavors in the glaze. Apple cider vinegar provides a slightly fruity sharpness. White wine vinegar or rice vinegar can be used as alternatives if necessary.
• Vegetable Broth: 120 ml (½ cup). The broth thins the glaze while simmering and provides a savory base. Low-sodium broth is best, allowing you to control the final seasoning. Chicken broth can also be used as a substitute for a richer flavor base.
• Red Chili Flakes (Optional): 2.5 ml (½ teaspoon). Adds a subtle, warm heat to the glaze without making it overly spicy. Adjust the amount to your family’s preference for spice, or omit entirely if desired.
• Brown Sugar (Optional): 5 ml (1 teaspoon). This is added at the end to enhance glossiness and adjust the sweetness level. If your dates are very sweet, you may not need this. It helps create a thicker, more syrupy glaze when combined with the heat.
• Fresh Mint Leaves: 15 g (2 tablespoons) finely chopped, for garnish. Mint provides a cooling, aromatic contrast to the rich lamb and sweet glaze. Sprinkle generously over the finished dish to add freshness. Other fresh herbs like cilantro or parsley can be used, but mint is a classic pairing with lamb.

Instructions

1. Prep the Lamb Steaks. Thoroughly pat the lamb steaks dry with paper towels; this is essential for achieving a good sear. Season both sides generously with fine sea salt and freshly ground black pepper. Set aside at room temperature for 15-20 minutes to allow the salt to penetrate and for the steak to cook more evenly.
2. Prepare the Date and Tamarind Glaze. In a small saucepan, heat 5 ml (1 teaspoon) olive oil over medium heat. Add the minced garlic and grated ginger, sauté for 1 minute until fragrant. Add the chopped Medjool dates, tamarind paste, orange juice, apple cider vinegar, vegetable broth, and red chili flakes (if using). Bring to a simmer, then reduce heat to low and cook for 8-10 minutes, stirring occasionally, until the dates have softened significantly.
3. Blend the Glaze. Carefully transfer the glaze mixture to a heat-proof blender or use an immersion blender. Blend until very smooth and glossy. If the glaze is too thick to pour, add a tablespoon of hot water or broth to reach the desired consistency. Stir in the optional brown sugar until dissolved, if using, to enhance gloss and sweetness. Keep the glaze warm off the heat.
4. Sear the Lamb Steaks. Heat 15 ml (1 tablespoon) olive oil in a heavy-bottomed skillet (a cast iron skillet works best for this lamb steak recipe) over medium-high heat until shimmering. Carefully place the lamb steaks in the hot skillet; avoid overcrowding the pan to maintain high heat. Sear for 3-4 minutes per side for medium-rare (internal temperature 52-54°C / 125-130°F), or longer for desired doneness, until a deep golden-brown crust forms. If your pan cools down too quickly when adding the steaks, remove the first steak and let the pan reheat for 30 seconds before searing the second one.
5. Glaze and Rest the Steaks. Reduce the heat to low. Pour about half of the warm glaze directly into the skillet with the lamb steaks. Use tongs to carefully turn and coat the steaks in the glaze, allowing it to slightly caramelize and thicken around them for about 1 minute. Remove the steaks from the pan and transfer them to a cutting board; tent loosely with foil and let rest for 5-7 minutes; this allows the juices to redistribute for a tender, juicier steak.
6. Slice and Serve. To plate, spoon a generous pool of the remaining warm glaze onto a clean serving plate. Slice the rested lamb steaks against the grain into thick, even slices, or serve whole. Arrange the steak slices artfully over the glaze and drizzle any remaining glaze from the skillet or saucepan over the top. Finish by sprinkling the finely chopped fresh mint leaves directly onto the steak for a pop of color and freshness.

Choosing the Best Lamb Steaks for Pan Searing

Sirloin and leg steaks are ideal for pan searing because they are lean, tender cuts that cook quickly and develop a beautiful crust. For family meals, look for steaks cut to about 1 inch (2.5 cm) thick; thinner cuts cook too fast, and thicker cuts require finishing in the oven.

Make sure the steaks are a uniform size so they cook at the same rate; ask your butcher to ensure consistency. For a more robust flavor, consider shoulder chops, but these often have more connective tissue and require slightly different cooking times. A good lamb steak recipe starts with selecting the right cut.

Quick Side Dish Ideas for Lamb Steaks

The rich, sweet glaze pairs well with simple, contrasting side dishes that cut through the richness of the meat. Creamy mashed potatoes, couscous, or rice pilaf are excellent starches for soaking up the extra glaze from this lamb steak recipe.

Roasted root vegetables like carrots, parsnips, or sweet potatoes add complementary sweetness. A simple side of steamed green beans, asparagus, or a fresh green salad with a lemon vinaigrette provides a light contrast. For a quick healthy dinner idea, I often serve this with roasted asparagus and a simple green salad.

FAQs

Can I make the date and tamarind glaze ahead of time?

Yes, the glaze can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat gently on the stove or in the microwave before using in step 5. This makes for easy meal prep.

What if I can’t find tamarind paste?

Tamarind paste has a unique flavor, but a close substitute is a mix of lime juice and a touch of molasses or brown sugar for tartness and depth. Use 1 tablespoon lime juice mixed with ½ teaspoon molasses for every 1 tablespoon of tamarind paste required.

How do I get a good crust on the lamb without overcooking it?

Pat the lamb completely dry before searing, use a heavy-bottomed pan like cast iron, and ensure the pan is very hot before adding the steak. Don’t crowd the pan; sear in batches if necessary. I always make sure to salt the lamb steaks at least 30 minutes before cooking; I’ve found this truly helps draw out moisture for a better crust.

How can I tell when my lamb steak is done without a thermometer?

Use the touch test: medium-rare feels soft with a slight bounce, medium feels firm with more resistance, and well-done feels very firm. However, a digital meat thermometer is the most reliable method for perfectly cooked lamb steak.

Is this recipe suitable for a high-protein or low-carb diet?

Yes, this lamb steak recipe is naturally high in protein and fits well into low-carb meal plans. The glaze contains some natural sugars from the dates, but you can reduce the amount of dates slightly and omit the optional brown sugar to make it more strictly low-carb.

Can I use this recipe for other types of meat?

Yes, the glaze also pairs well with thick-cut chicken breast, or even a robust white fish like swordfish. Adjust cooking times according to the cut of meat.

Conclusion

This easy pan-seared lamb steak recipe brings unique, restaurant-quality flavor to your kitchen without hours of work. The combination of rich lamb and sweet-tangy glaze is surprisingly simple to execute, making it perfect for healthy family dinners.

Pin this recipe now and give this unique lamb steak a try next time you’re looking for something special.

lamb steak recipe

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• Author: Sarah Mali
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Diet: High-protein, General

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Description

Pan-seared lamb sirloin steaks are quickly cooked and coated in a rich, sweet-and-sour glaze made from dates, tamarind, and fresh aromatics, perfect for a fast weeknight meal.

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Ingredients

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• 2 lamb sirloin or leg steaks (7–9 oz / 200–250 g each), 1 inch thick
• 1 tbsp olive oil, divided
• ½ tsp fine sea salt
• ¼ tsp freshly ground black pepper
• 120 g Medjool dates (approx. 4 oz), pitted and chopped
• 2 tbsp seedless tamarind paste
• 2 cloves garlic, minced
• ½ inch fresh ginger, grated
• ¼ cup orange juice
• 2 tbsp apple cider vinegar
• ½ cup vegetable broth
• ½ tsp red chili flakes (optional)
• 1 tsp brown sugar (optional)
• 2 tbsp fresh mint leaves, finely chopped, for garnish

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Instructions

1. Prep the Lamb Steaks: Pat the steaks thoroughly dry with paper towels, then season generously with salt and pepper on both sides. Allow the seasoned steaks to rest at room temperature for 15-20 minutes before cooking.
2. Prepare the Glaze Base: Heat 1 teaspoon of olive oil in a small saucepan over medium heat. Add the minced garlic and grated ginger, sautéing for 1 minute until fragrant. Add the chopped dates, tamarind paste, orange juice, vinegar, broth, and optional chili flakes.
3. Simmer and Blend Glaze: Bring the mixture to a simmer, then reduce heat to low and cook for 8-10 minutes, stirring occasionally, until the dates are very soft. Carefully transfer the mixture to a blender or use an immersion blender to blend until completely smooth. Stir in the optional brown sugar, if using, until dissolved. Keep warm off the heat.
4. Sear the Steaks: Heat the remaining 1 tablespoon of olive oil in a heavy-bottomed skillet over medium-high heat until shimmering. Carefully place the lamb steaks in the hot pan. Sear for 3-4 minutes per side for medium-rare doneness, or longer as desired, to develop a golden-brown crust.
5. Glaze and Rest: Reduce the heat to low. Pour about half of the warm glaze into the skillet, then use tongs to turn and coat the steaks in the glaze for about 1 minute until slightly caramelized. Remove the steaks to a cutting board, tent loosely with foil, and let rest for 5-7 minutes.
6. Slice and Serve: Spoon the remaining warm glaze onto serving plates. Slice the rested lamb steaks against the grain and arrange over the glaze. Finish by sprinkling the chopped fresh mint leaves over the top.

Notes

To achieve a perfect crust on the lamb, ensure the steaks are completely dry before searing. A heavy-bottomed skillet, such as cast iron, works best. For tender results, let the steaks rest for 5-7 minutes after cooking so the juices redistribute.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main course
• Method: Pan-searing
• Cuisine: Middle Eastern

Nutrition

• Serving Size: 1 serving
• Calories: 400 kcal
• Sugar: 35 g
• Sodium: 250 mg
• Fat: 12 g
• Saturated Fat: 5 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 5 g
• Protein: 35 g
• Cholesterol: 100 mg