Lamb Leg Steaks


lamb leg steak is just leg of lamb on the bone, sliced into 1″ steaks. My favorite way to cook them is to simply grill them with S&P and a little olive oil. If you want to get a little fancy, you can make my “paste of love”- just mash chopped rosemary, fresh garlic, and coarse salt and pepper. Mix with just enough olive oil to make a paste. You can marinate them in this if you like, but I think it overpowers the natural lamb flavor.

If I’m going to use this paste, I put it on when I take the steaks out of the fridge and then leave them on the counter to come to room temperature. This is an important step when cooking any meat. If you put a cold piece of meat on high heat, you will dry out the outside before the inside cooks. We get the nice crust and med-rare by starting with a very high temp and finishing with indirect heat on the grill or a lower oven temperature.

One other tip when cooking Lamb Leg Steaks…make sure to cut the fat/membrane around the outer edge of each steak. About every 2-3 inches is enough to make sure that it doesn’t curl up when it hits the high heat. Keeping any steak flat and in full contact with the cooking surface is the only way to ensure even cooking to the desired temperature.