Pan Seared Lamb Steaks with Anchovy Butter
Ingredients
- 4 (6- to 8-ounce) boneless lamb sirloin steaks (3/4 inch to 1 inch thick)
- 3/4 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 6 to 8 oil-packed anchovy fillets, drained
- 1 medium garlic clove, finely chopped
- 1/4 cup unsalted butter, at room temperature
- 3 tablespoons finely chopped fresh flat-leaf parsley, divided
- 1/2 teaspoon lemon zest
- 1/4 teaspoon pimentón or paprika
- 1 tablespoon extra-virgin olive oil
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