Juicy and tender seared lamb leg steak, topped with a bright and tangy herb-cucumber salad.
Season a 1 lb., 1-inch thick lamb leg steak with kosher salt and bring to room temp for about an hour before cooking. In a super hot cast iron pan, add a bit of neutral oil, sear about 2-ish min on each side, including fat cap + edges, total of about 6-8 min for medium-rare. Let rest for about 10 min, then slice.
Herby cucumber salad: Mix your preferred amount of tender herbs such as mint, parsley, cilantro, and basil with finely diced cucumbers, a minced small shallot, minced pickled banana peppers, fresh lemon juice, olive oil, sea salt, smoky urfa chili pepper. Taste and adjust amount of seasoning to your preference. Serve with the lamb and enjoy!