Lamb Steaks

UNDERSTAND THE CUT OF LAMB

Lamb steak is a thick cross-section cut of the whole leg of lamb and can be boneless or bone-in.

• When boneless its oval shape has a rounded notch near the periphery – from where the bone and surrounding flesh were removed. The average boneless lamb steak weighs about 8-10 oz. 
• Bone-in leg of lamb steak looks exactly as pictured below. Bone-in cuts are more substantial and can weigh up to 15-16 oz.

HOW TO COOK LAMB STEAKS SO THEY ARE TENDER

We recommend that you grill or pan-sear lamb steaks. The process is essentially the same regardless of whether you use an outdoor grill, a grilling pan or a cast iron skillet.

The cooking temperature and time needed are identical for each method. Refer to the step-by-step pictures and instructions below. We also recommend that you flavor the meat first, beyond simply seasoning it with kosher salt and black pepper (and any other spices).  

LAMB STEAK MARINADE

The secret to really tasty lamb steaks is to marinate them first – a marinade infuses the surface of the meat with flavor. You are in the driver’s seat as far as exactly what flavor(s) that may be. 

For the grilled lamb steak in the pictures we made a spiced dark ale marinade using an English style porter and curry, cinnamon, cumin, star anise, garlic powder, a bit of honey, vegetable oil and salt and pepper. 

Use this marinade (see the recipe card below) or your favorite one.

Alternatively you might prefer the taste of one of our Lamb Chop Marinades – the quantities as written are enough for 2-3 lamb steaks.

If you don't have time to marinate be sure to liberally season the steaks on both sides with salt and pepper and a spice or herb that you like (oregano, thyme, rosemary, paprika etc.).

HOW TO COOK LAMB LEG STEAKS STEP-BY-STEP

• STEP 1. Mix your choice of marinade and pour it over the lamb steaks. Let them absorb flavors for a few hours, in an airtight container in the refrigerator.
• STEP 2. Heat the grill to high or alternatively heat a grilling pan or cast iron skillet over medium-high heat. Lightly oil the surface of the grill or pan.
• STEP 3. Bring the steaks to room temperature, pat them dry and discard the marinade. Season them with salt and pepper. Place them on the grill over direct heat.
• STEP 4. Place the cooked steaks on a platter and let them rest for 5 minutes so the meat is more tender. You can tent them loosely with foil if you’d like to keep them warm.

HOW LONG TO COOK A LAMB STEAK

Whether grilling outside or using a grilling or pan frying in a cast iron skillet indoors the time required to cook a lamb steak is about the same.

Keep in mind that the internal temperature of the meat is a much more reliable indicator of doneness than the time spent in contact with the hot surface of your choice.

We like our lamb steaks medium-rare to medium and recommend that you do not cook them further as the meat begins to toughen past 140 F. 

 You can serve the rested lamb steaks cut in pieces, family style. Two large (in our case they weighed almost a pound each) steaks comfortably serve four adults. 

SIDES

Serve lamb leg steaks with a side dish that complements the flavors of the marinade.

For example, if you marinated in olive oil, oregano and garlic a Greek salad with all the typical ingredients and grilled potatoes will naturally be a great fit.

For this post we chose to echo the subtle warming flavors of the spiced dark ale marinade and grilled curried cauliflower to go with the lamb. We also fried a few cumin papad crackers ahead of time and served a chili sauce.

To grill Curried Cauliflower: Quarter a head of cauliflower – do not trim the core, it is easier for the florets to be firmly attached during grilling.

In a small bowl mix ¼ cup of vegetable oil, ½ tablespoon yellow curry, some salt and pepper. Brush all over the four cauliflower pieces and start grilling them 20-25 minutes before the lamb steaks, near direct heat with the grill closed. 

BEER PAIRINGS

We especially enjoy pairing lamb steaks with stark ales. We love barley wines in particular but also bierre de gardes (or winter warmers when it’s cold) or flavorful lagers such as bocks and doppelbocks.

The flavor profile of the dark ale marinade and the grilled cauliflower was perfect for a porter or a stout. We happened to have some Guinness at the back of our beer fridge and didn't hesitate.

An Oktoberfest lager or an American brown or amber ale are quite pleasing with lamb, especially if the marinade is heavy on cumin, caraway and clove. Or a double IPA. 

For brighter, more herbal or citrusy marinated lamb steaks served with lighter sides we always enjoy a crushable saison, kolsch or a session IPA