You don’t have to wait for the weekend to have lamb steaks. Since the lamb and veggies bake in the same pan, you get both a main and side dish in one go, making for a simple recipe you can whip up even on a busy weekday.
Fragrant seared lamb steaks and roasted sweet potatoes create a sweet and savory recipe that’s ready in under 35 minutes. For the rub, all you need is fresh rosemary, thyme and garlic to complement the rich flavor of the meat. Lamb is already a tender cut of meat that requires minimal cooking. The quickest and tastiest method is to double cook the lamb steaks.
First, sear the steaks on medium-high heat for 2-3 minutes before roasting with the vegetables for another 5-8 minutes. Note: This way you can build the seared, caramelized flavor and texture on the outside first, then finish cooking the meat in the oven until it reaches your desired doneness.
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For the side dish, it doesn’t get much easier than these sweet potatoes and red onions. Roasting caramelizes the veggies, bringing out their naturally sweet flavor. To start, simply cut the sweet potatoes into thick slices and cut the red onions into wedges. From there, just toss everything with thyme, rosemary, salt, pepper and extra virgin olive oil.
Bake the veggies for 25 minutes, before adding the lamb steaks, then continue baking for a few more minutes. By the way, yes, both the lamb and veggies use the same common herbs and spices. So you probably already have everything in your pantry to make this mouthwatering meal!
This recipe is perfect as a fancy (but easy) dish when doubled, or an easy weeknight meal. Leftovers can be kept refrigerated in an airtight container for up to 3 days.
Tip: If you cut and prep the veggies the day before, you can save even more time when making this dish!
Fancy (But Easy) Roasted Lamb Steaks with Sweet Potatoes
 Roasted Lamb Steaks with Sweet Potatoes)
Fancy (But Easy) Roasted Lamb Steaks with Sweet Potatoes
Dina Hassan- Roasting pan
- Skillet
For the Lamb:
- 1 ½ lbs grass-fed lamb steaks
- 2 garlic cloves, minced
- 1 T thyme, chopped
- 1 T rosemary, chopped
- 1 T extra virgin olive oil
- Salt and pepper, to taste
For the Vegetables:
- 1 large sweet potato
- 2 medium red onions
- 1 T extra virgin olive oil
- 1 t thyme, chopped
- 1 t rosemary, chopped
- Salt and pepper, to taste
To Serve:
- 1 T lemon juice
- Preheat the oven to 400°F.
- For the lamb: Mix the thyme, rosemary and garlic in a small bowl. Coat the lamb in the herb mixture and season with salt and pepper. Set aside.
- For the vegetables: Peel the sweet potato and chop into thick slices; peel and cut the onions into wedges. Season with thyme, rosemary, salt and pepper, and then drizzle with extra virgin olive oil. Spread on a roasting pan and bake in the oven for 25 minutes.
- Just before the veggies finish baking, heat one tablespoon of extra virgin olive oil in a skillet over medium-high heat. Add the lamb steaks and sear for 2-3 minutes on each side, until golden brown.
- Remove the vegetables from the oven and place the lamb on top of them. Bake for another 5-8 minutes, until the lamb reaches desired doneness.
- When the lamb is fully cooked, remove from the oven and let rest for 10 minutes before serving. Then squeeze fresh lemon juice over the top and enjoy.
(You’ll Also Love: Greek-Style Lamb Burger Recipe)
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