Lamb Steak--ooh la la!

Believe it or not, we actually once in a while get tired of eating beef. Did I just say that? A cattle rancher and his wife tired of beef? Well, you can bet that the cowboys on the trail would've LOVED to have a Leg of Lamb Steak to cook on the fire once in a while! When we feel the need to feed ourselves a great meal that is sooo satisfying, and yet light, we go for lamb steak or lamb chops (the best!).
In this case it was lamb steaks, being as we are nearly always sold out of lamb chops. Kinda like bacon, sausage, and filet mignon, the lamb chops are the first to go!
Here's how I cooked these inside, since my Big Green Egg (the world's best smoker and grill) is still down at The Barn, our store and cafe'.

1. Drizzle a little olive oil in a skillet, preferably cast iron.

2. When the skillet's nice and hot, throw in a juicy lamb steak and let 'er sizzle.

3. Cooking our lamb is the same as cooking deer or any other wild meat. You do not want to overcook it; it's very, very lean and will cook quickly. Let the steaks sizzle just a few minutes on each side. I like a hot skillet to sear the juices in.

4. When the meat is cooked to your liking, sprinkle on some Worcestershire sauce and let the steak sizzle a few seconds more, soaking up all those tasty flavors.

5. Serve up your lamb steak with some Spinach Tejano' and buttered noodles. What a treat!