Who knew lamb leg steaks were so easy to cook? Just marinate with olive oil, garlic, salt and pepper, and herbs (optional). Then sear in a hot pan for a beautiful crust and perfect medium-rare finish. Super delicious and flavorful.
Why This Recipe Works
Lamb is one of my favorite meats. I feel like it often gets overlooked. People love cooking chicken, pork, and beef but lamb (and duck and venison!) often get left on the sidelines.
Next time you’re at the market, look for the lamb! It’s as easy to cook as any other meat and is so rewarding in flavor. I love lamb shoulder to make lamb stew, lamb chops for a fancy dinner, and ground lamb for many other dishes.
But when I’m craving for a quick and easy steak? Look for lamb steak! You’ll find it at most big markets and butchers. And if you don’t see it in the meat case, just ask the butcher if he can cut you a lamb steak from the lamb leg.
Note: People call this “lamb steak” or “lamb leg steak.” You can use either name, they refer to the same cut of lamb.
Lamb Leg Steak aka Lamb Steak
Lamb leg steak is cut crosswise from the leg of the lamb. Roasting an entire lamb leg is super fun, especially for parties and gatherings. But sometimes you just want a simple lamb leg steak for dinner.
I aim for a 1.5 pound lamb leg steak. That usually ends up being about 1.5-inches tall. It’s quite a beauty! That portion serves 2 people for lunch/dinner, when paired with rice and another vegetable dish or two.
There is a circular center bone that runs though the middle of the lamb leg steak. Don’t forget to scoop/scrape out the juicy marrow after you cook the meat. It’s like beef bone marrow, but lamb marrow. Very tasty.
This recipe uses a simple lamb marinade of olive oil, garlic, salt and pepper. You can also add thyme or rosemary, but that is totally optional.
- Lamb leg steak (about 1.5 pounds and 1.5-2-inches tall)
- Salt and pepper
- Olive oil
- Garlic, sliced
- Thyme or rosemary (optional)
Step by Step Directions
Let’s get cooking!
Generously salt and pepper both sides of the lamb. Rub olive oil and scatter the sliced garlic over the lamb. Top with a few springs of thyme or rosemary (optional). Let marinate for at least 30 minutes or up to 24 hours in the refrigerator. Bring to room temperature before cooking.
Cook the lamb leg steak.
Using a cast iron pan over medium high heat, sear the lamb on one side for 5 minutes. Flip and sear the other side for 5 minutes. Sear the two long sides for 1 minute each.
Note: We’re aiming for medium-rare with this recipe.
Rest, cut, and serve.
Remove to a cutting board and let rest for 2-3 minutes. Slice thinly and serve! Don’t forget to eat the marrow out of the center bone ^_^
FAQs and Tips
We eat pretty much everything with rice in Hawaii, so we usually just slice the lamb and eat with rice! I like to pair a soup or a saucy vegetable dish on the side for a complete dinner.
Sometimes when we want to get fancy, we’ll roast potatoes (secret is to first par boil the potatoes first, then shake it in the pot with the lid on, and then drizzle on olive oil and roast the potatoes…so good!) and make a relish or chimichurri sauce to eat with the lamb and potatoes.
Slice the lamb very thin and make a cold lamb steak sandwich (we like to use baguette). It’s like a steak sandwich, but tastier.
Only thing that can make that even better is if you make a nice gravy, warm the gravy up and dunk the sandwich in the gravy.
No. Herbs definitely add a nice touch and flavor, but it’s not necessary. Most important is that you have the olive oil, garlic, and salt and pepper.
Cast iron pan is the best pan for this recipe. But any pan you have will work.
The marination step is key because it helps to tenderize the lamb. Marinate for a minimum of 30 minutes and up to 24 hours. If I plan ahead, I like to marinate overnight in the refrigerator.
Always get bone-in if you can! Why? Lamb is on the lean side, so the bone-in will help keep the meat more moist and tender as you cook. Boneless will be “easier” to eat, but it will be slightly less juicy and flavorful.
Lamb Leg Steak Recipe
See below and enjoy ^_^
- 1 bone-in lamb leg steak (about 1.5 pounds and 1.5-2-inches tall)
- Salt and pepper
- 1 tablespoon olive oil
- 1 clove garlic, sliced
- A few springs of thyme or rosemary (optional)
- Generously salt and pepper both sides of the lamb. Rub olive oil and scatter the sliced garlic over the lamb. Top with a few springs of thyme or rosemary (optional). Let marinate for at least 30 minutes or up to 24 hours in the refrigerator. Bring to room temperature before cooking.
- Using a cast iron pan over medium high heat, sear the lamb on one side for 5 minutes. Flip and sear the other side for 5 minutes. Sear the two long sides for 1 minute each.
- Remove to a cutting board and let rest for 2-3 minutes. Slice thinly and serve! Don't forget to eat the marrow out of the center bone ^_^