Seared Lamb Shoulder Steaks with Garlic-Herb Pan Sauce

 Ingredients:

• 2 lamb shoulder steaks (about 1 lb each, bone-in or boneless)
• 2 tbsp tallow, lard, or olive oil
• 4 cloves garlic, minced
• 2 tsp fresh rosemary, chopped (or 1 tsp dried)
• 2 tsp fresh thyme, chopped (or 1 tsp dried)
• 1 tsp smoked paprika
• 1 tsp coarse salt
• 1/2 tsp black pepper
• 1 tbsp Worcestershire sauce
• 1/4 cup bone broth or water
• 1 tbsp butter (for pan sauce)
• Optional: a splash of apple cider vinegar or lemon juice to brighten the sauce

 Instructions:

1. Prep the Lamb:
   • Pat steaks dry with a paper towel.
   • Rub both sides with salt, pepper, smoked paprika, garlic, rosemary, and thyme.
   • Let sit at room temp for 20–30 minutes.
2. Sear the Steaks:
   • Heat tallow or oil in a cast iron skillet over medium-high.
   • Sear steaks for 4–5 minutes per side until browned.
   • Reduce heat to medium-low, add Worcestershire and broth, and cover.
   • Simmer gently for 10–15 minutes, flipping once, until tender and cooked through (internal temp around 145°F for medium).
3. Make the Pan Sauce:
   • Remove steaks and let rest, loosely tented.
   • Add butter to the skillet and stir up all the browned bits.
   • Add a splash of vinegar or lemon juice if desired. Simmer 1–2 minutes until slightly thickened.
4. Serve:
   • Spoon sauce over steaks.
   • Pair with skillet greens, mashed sweet potatoes, or fried cabbage.

 2 Coots Ranch Notes:

• Lamb shoulder is flavorful and benefits from a quick sear + slow finish.
• If you’ve got time, marinate the steaks in olive oil, herbs, and lemon overnight for even more depth.
• This cut shines with bold seasoning—don’t be shy with the garlic or smoke.