Lamb Steaks

Name: Lamb Steaks
Prep time: 15 min
Cook time: 15 min
Yield: 6 serving
Ingredients: 1 whole leg of lamb; 1 1/2 teaspoon each salt and pepper; 2 tablespoons onion flakes; 2 tablespoons olive oil; 3-4 tablespoons fresh oregano and rosemary minced; 1/3 cup melted butter; 1/4 teaspoon each salt and pepper; 1 tablespoon onion flakes; 3 tablespoon minced herbs; Zest of 1 lemon; 1 teaspoon chilli flakes; 1 lemon; 1 Air fryer Potatoes

User Reviews

5.0

36 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Servings
6
Calories
451 kcal
Course
Main Course, Others
Cuisine
Mediterranean, American

Lamb Steaks

Quade Maldonado

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Lamb steak is a thick cross-section cut of the leg of lamb that is packed with flavor! We’re using American Lamb today to make sweet and tender Lambs steaks on the grill—save this for your next BBQ!

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Ingredients

Servings

Lamb Steaks

1 whole leg of lamb cut into 3/4 inch thick slices
1 1/2 teaspoon each salt and pepper
2 tablespoons onion flakes
2 tablespoons olive oil
3-4 tablespoons fresh oregano and rosemary minced

Herb Butter

1/3 cup melted butter
1/4 teaspoon each salt and pepper
1 tablespoon onion flakes
3 tablespoon minced herbs
Zest of 1 lemon
1 teaspoon chilli flakes

Serve

1 lemon cut into wedges
1 Air fryer Potatoes Recipe here

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Notes

As your butcher for American lamb to get the freshet leg of lamb.
It’s easier to have your butcher cut the steaks for you, choose the thickness and they will cut it off. You can however slice a boneless leg of lamb at home, but not a bone in. To do so, place the boneless meat in the freezer for a couple hours so it’s easier to cut as it firms up.
We love minimal seasoning on this cut, however you can marinate it with your favorite ingredients.
Make sure the grill or pan is preheated before grilling.
Avoid over cooking the meat, and make sure it has enough time to rest before serving it.
The herb butter is optional BUT SO GOOD! Don’t skimp! Make it to your taste—we love a touch of lemon zest, chili flakes extra on the fresh herbs and onion flakes. But you can add any spice, parmesan cheese, garlic , onions and much more!
To have beautiful grill marks, chill the meat in the fridge for an hour before grilling. This delays the cooking time just enough for you to have that gorgeous crust on the outside, while keeping the meat to the 140 degrees F internal temperature.
These steaks are cut crosswise from the leg of lamb. They usually have a bone in the middle, and in this case the butcher is best to cut them off for you as the bone can be hard to cut through at home with a regular knife. They also can be boneless, and in this case can be sliced at home to your taste.
Unless they’re overcooked, lamb steaks are NOT tough at all.
We love simple onion flakes, salt and pepper and herbs seasoning.
If cooking lamb steaks in a pan, then use a cast iron or heavy duty pan because of its amazing heat retention and distribution. Also remember that a well seasoned cast iron is a great non-stick pan, but one that also creates a gorgeous crust.
As your butcher for American lamb to get the freshet leg of lamb.
It’s easier to have your butcher cut the steaks for you, choose the thickness and they will cut it off. You can however slice a boneless leg of lamb at home, but not a bone in. To do so, place the boneless meat in the freezer for a couple hours so it’s easier to cut as it firms up.
We love minimal seasoning on this cut, however you can marinate it with your favorite ingredients.
Make sure the grill or pan is preheated before grilling.
Avoid over cooking the meat, and make sure it has enough time to rest before serving it.
The herb butter is optional BUT SO GOOD! Don’t skimp! Make it to your taste—we love a touch of lemon zest, chili flakes extra on the fresh herbs and onion flakes. But you can add any spice, parmesan cheese, garlic , onions and much more!
To have beautiful grill marks, chill the meat in the fridge for an hour before grilling. This delays the cooking time just enough for you to have that gorgeous crust on the outside, while keeping the meat to the 140 degrees F internal temperature.
These steaks are cut crosswise from the leg of lamb. They usually have a bone in the middle, and in this case the butcher is best to cut them off for you as the bone can be hard to cut through at home with a regular knife. They also can be boneless, and in this case can be sliced at home to your taste.
Unless they’re overcooked, lamb steaks are NOT tough at all.
We love simple onion flakes, salt and pepper and herbs seasoning.
If cooking lamb steaks in a pan, then use a cast iron or heavy duty pan because of its amazing heat retention and distribution. Also remember that a well seasoned cast iron is a great non-stick pan, but one that also creates a gorgeous crust.