Lamb rump steak and paprika sauce, an easy recipe for pan seared lamb steaks with white wine and paprika sauce, perfect for Sundy dinners!
The rump comes from the back of the lamb. It is a lean cut, tender and mildly flavored. I like to pan fry it whole and serve it medium to medium rare, I mean with a still pink center. Be careful not to overcook this awesome cut as it would become tough and dry.
Lamb rump steak can be served with any sauce, here I wanted to give this dish a touch of Hungarian flare with this paprika sauce, you can also make this paprika sauce with beef flank steak for instance.
Have your lamb steaks at room temperature to avoid thermal shock.
Lamb rump steak:
28 oz. (800 g.) or about 4 lamb rump steak, room temperature
Some vegetable oil and a chunk of butter to cook
Salt and pepper to taste
1 tbsp. olive oil
2 garlic cloves, finely chopped
1/2 cup (100 ml) white wine
1/2 tsp. corn starch
1 tsp mustard
1 tsp mild paprika powder
1 cup (240 ml) heavy cream
A pinch of Cayenne
Salt and pepper to taste
Into a frying pan, on medium/high heat, heat some vegetable oil and a chunk of butter, add the meat and sizzle for about 4 minutes on each side, then again 2 minutes on each side, add salt and pepper to taste. If your cut of meat is higher than 2 inches, turn it over and cook for two more minutes on each side
Wait about 10 minutes before slicing the lamb rump steak
Into a medium pan, heat some olive oil on medium high heat, add the chopped garlic and cook it about 2 minutes without burning
Add the mustard and white wine, stir and cook away until reduced to half, add two tbsp. reduced wine to the cornstarch, stir and pour into the pan, stir to incorporate, give a boil and lower the heat
Add the paprika powder, pinch of Cayenne, salt and pepper to taste, stir
Pour the heavy cream, stir well, give a boil and cook for one more minute
Taste and adjust seasoning if necessary
Arrange the sliced lamb rump steak on top of the sauce, serve with your favorite side, here I served it with potato casserole
Sprinkle some chopped basil, tarragon or parsley
The right doneness depends on thickness of meat and your liking, I like my meat between rare and medium, specially this cut of lamb. If you find that the meat is still too rare after searing it you can slice it and put it back into the still hot pan with the burners off for a few seconds.
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