Lamb vs. beef steak

[dividend]

Last night I took a package of steaks out of the freezer to defrost for dinner tonight. When I looked at them in the fridge this morning, I discovered that they were lamb steaks instead of the beef strip steaks I had intended.

My plan for dinner had been to cook the steaks using the hot cast iron skillet --> hot oven approach, to serve with potato gratin. I don't cook lamb that much. Can I cook these lamb steaks in a similar way? If not, how should I cook them? I don't have a ton of time, so marinades and such are out.

[Peter the eater]

You're screwed!

Just kidding. In my house we have lamb steaks almost as much as beef, usually in the form of loin, rib or shoulder chops. I think they'd be awesome the way you describe. The most significant difference I can think of is doneness -- good beef is delightful at the blue/rare stage whereas lamb, not so much. Medium rare to medium for lamb is ideal IMO.

[ElsieD]

What kind of cut is the lamb? If they are loin chops they can be cooked quickly in a hot cast iron pan. If they are shoulder chops they should be braised which of course takes longer..

[Anna N]

What kind of cut is the lamb?  If they are loin chops  they can be cooked quickly in a hot cast iron pan.  If they are shoulder chops they should be braised which of course takes longer..

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I have found that even shoulder chops do very well when treated like a good steak. In the summer we grill them and they are amazingly good. I have access only to supermarket lamb so this is not related to high quality/organic lamb. I know it defies logic.