Lamb Steak Frites

Africa Studio/Shutterstock

Chef Tony Maws gives the classic bistro dish, steak frites, a different spin, swapping out beef for lamb in this easy-to-follow recipe. Don’t be afraid to add your own twist and substitute rice or couscous for the frites – as long as it’s something that’ll soak up some of the flavorful red wine and butter sauce made from the lamb drippings.


Servings: 4


  • 2 pounds lamb top sirloin
  • 2 teaspoons kosher salt
  • 2 teaspoons cracked black pepper
  • 1/2 teaspoon cumin seed, ground
  • 1/2 teaspoon fennel seed, ground
  • 2 tablespoons canola oil
  • 1 shallot, minced
  • 1 whole garlic clove
  • 2 thyme sprigs
  • 2 tablespoons butter
  • 1 cup dry red wine
  • 1 cup chicken stock


  1. Season lamb on all sides with salt, pepper, cumin and fennel seeds.
  2. Heat a heavy bottomed sauté pan (or cast iron pan) on high heat. Add canola oil.
  3. Sear lamb on both sides until brown. With lamb still in pan, turn the heat down to medium.
  4. Add 1 tablespoon of butter and the thyme sprigs to the pan and, using a spoon with the pan tilted, baste the meat with the thyme-flavored butter. Allow the butter to brown but not turn black (turn down heat if needed).
  5. Add the minced shallot and whole garlic clove to the pan and continue to baste.
  6. Continue to roast in the pan for approximately 8-10 minutes to reach medium rare temperature.
  7. Remove the lamb from the pan and let it rest on a plate for 10 minutes.
  8. Drain off the fat from the pan and, assuming nothing has burned, deglaze the pan with the red wine and reduce until syrupy.
  9. Add chicken stock and remaining butter and reduce until the sauce coats the back of a spoon. Remove from heat.
  10. Slice the meat against the grain.
  11. Spoon the sauce over the meat and serve with French fries.

You may also be interested in