Leg of lamb slices?
Looking for your best suggested method and/or recipes here. I picked up a pretty package of sliced leg of lamb yesterday at the market. Since I have no grill, I'm wondering if broiling or tossing them in a hot skillet would be best. It's very pretty but obviously very lean and I wouldn't want to turn them into hockey pucks. Am concocting an eggplant/tomato/feta matter to accompany and thinking couscous, too. Any ideas or recipes along those lines that leap to mind? A million TIA's.
How thick are they? I think lamb is best served medium rare. Assuming they are no more than 1/2 inch thick, I would preheat a heavy pan to VERY hot, add a little peanut or canola oil, and quickly sear both sides. Remove the pan from the heat and let it sit for 5 minutes, then take a peek inside. It will probably be done. If they are thick, place in a 375 oven after searing, for 5-7 minutes. If you choose to marinate the lamb first, dry it well and sear it over medium-high heat.