Juicy Lamb Steaks (Grilled or Pan-Seared)
How to grill or pan sear juicy and tender lamb leg steaks in just a few simple steps.
Print
Pin
Servings: 4
Calories: 398kcal
Ingredients
Lamb Steaks
- 2 thick leg of lamb steaks boneless (8-10 oz each) or bone-in (about 14-16 oz each)
- ½ tablespoon vegetable oil
- salt and pepper to taste for seasoning
Lamb Steak Marinade with Dark Ale and Spices (Optional)
- 1 cup cup sweet/balanced dark ale with mild roasty character such as porter
- 2 tablespoon vegetable oil
- 1 star anise
- 1 teaspoon yellow curry
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon cinnamon
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
Lamb Steak Marinade with Dark Ale and Spices (Optional)
- In a bowl mix all the ingredients except for the ale. Slowly add the ale and whisk until smooth.
Lamb Steaks
- Cover the lamb steaks with marinade. Use an airtight container or plastic bag. Refrigerate for 3-4 hours. Use any marinade you'd like.*
- Heat an outdoor grill to high (or a grilling skillet or cast iron skillet over medium-high heat). Lightly oil the grate or the surface of the pan.
- Remove the lamb steaks from the marinade and discard it. Pat them dry and season each side with salt and pepper.
- Place on the grill surface (or grilling pan or skillet) and cook each side for 4 minutes for medium-rare (125-130 F) and 5 minutes for medium (135 F).
- Remove from the heat and let rest (you may cover them loosely with foil) for 5 minutes before serving.
Notes
*For marinade ideas beyond the suggested one take a look at this list of Lamb Marinades.
If you want to mark the steaks move them 45 degrees about 2 minutes after you first place them onto the grill/grilling pan's surface. Repeat on the other side.
Note: Nutritional information assumes an average serving of 7 oz.
Nutrition
Serving: 4Servings | Calories: 398kcal | Protein: 31g | Saturated Fat: 15g | Cholesterol: 132mg
