Spiced Lamb Steaks

Toast coriander seeds, cumin seeds, and caraway seeds in a dry skillet over medium heat, stirring occasionally, until fragrant and lightly browned.

Transfer the toasted seeds to a spice grinder or mortar and pestle, then grind until coarsely ground, creating a textured spice blend.

Combine the ground spice blend with crushed red pepper and coarse sea salt in a small bowl, mixing until evenly distributed.

Pat the lamb steaks dry with paper towels, then rub both sides generously with the spiced mixture, pressing gently so the spices adhere.

Heat vegetable oil in a large skillet over medium-high heat until shimmering and hot.

Working in batches if necessary to avoid crowding the pan, place lamb steaks in the hot oil and sear for 4-5 minutes on the first side without moving them, until a golden crust forms.

Flip the lamb steaks and sear the second side for 3-4 minutes until golden and cooked to medium or desired doneness.

Transfer the cooked lamb steaks to a warm plate and rest for 2-3 minutes before serving, allowing the juices to redistribute.