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Preheat the oven to 250 degrees F.
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For the lamb: Cut the meat with the grain into 1/2-thick slices.
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Season each piece on both sides with the salt and pepper.
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Place the flour in a pie pan and mix in the garlic powder and cayenne pepper.
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Place the eggs in a separate pie pan and beat.
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Dredge the meat on both sides in the egg, and then the flour.
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Repeat with all the meat pieces.
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(Reserve the remaining flour for the pan gravy.)
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Place the meat on a plate and allow it to sit for 10 to 15 minutes before cooking.
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Place enough of the vegetable oil to cover the bottom of a 12-inch skillet and set over medium-high heat.
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Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan.
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Cook each piece on both sides until golden brown, approximately 4 minutes on each side.
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Remove the lamb to a wire rack set in a half sheet pan and place in the oven to stay warm while the other pieces are being prepared.
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Repeat until all the meat is browned.
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For the gravy: Add the vegetable oil to the pan.
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Add the white wine to deglaze the pan and reduce by half.
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Whisk in 2 tablespoons of the reserved flour.
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Then whisk in the Dijon mustard and the vegetable stock.
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Continue to whisk until the gravy comes to a boil and begins to thicken.
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Add the milk and thyme and whisk until the gravy coats the back of a wooden spoon, 5 to 10 minutes.
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Season to taste with more salt and pepper, if needed.
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Serve over the lamb steaks.
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23
A viewer, who may not be a professional cook, provided this recipe.
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The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
