Rosemary lamb steak and potatoes

This is the second part of my date night dinner, the entrée.

1 leg of lamb steak, about 1 lb
4 small Yukon gold potatoes, sliced thin
~1 tbs olive oil
1 tsp rosemary
Salt and pepper to taste

Preheat the oven to 425 F.
Heat 1 turn of olive oil in a heavy, oven-safe skillet to medium-high heat.  Salt and pepper the steak on each side.  Once the oil is hot place the steak in the skillet and cook for 2-3 minutes per side.  Remove the steak from the skillet and set aside on a plate.

Add another turn of olive oil to the skillet and heat to medium.  Add the potatoes to the skillet and season with salt and pepper and cook for about 5 minutes, stirring often to keep the potatoes from sticking to the pan.  Season the potatoes and lamb with rosemary then spread the potatoes out into an even layer and place the steak on top of the potatoes.  Cook in the preheated oven for 15 minutes to finish cooking the meat and potatoes.

My lamb turned out about medium, so adjust your time in the skillet or oven accordingly to your doneness liking.

Remove the skillet from the oven and let the meat rest for a few minutes.  Slice the meat in half and distribute the steaks and potatoes between two plates.

I thought this turned out really well.  We bought one big steak and cut it in half because there is no way one person could eat the whole thing, so the $9 steak we bought really wasn’t that expensive since we split it.  I really liked how the potatoes turned out as well.  By cooking them in the oven with the lamb on top they absorbed some lamb juices and gave them a much richer flavor than plain potatoes.