Grilled Leg of Lamb Steak Recipe

Grilled Leg of Lamb Steak Recipe


If you’ve brought home a lamb leg steak and you’re not quite sure what to do with it, you’ve arrived in the right corner of the internet! When I was a personal chef, lamb was a top requested meal for my clients, and lamb recipes have been super popular with HSR readers too. From our Lamb Loin Chop Recipe and Rack of Lamb to our Lamb Kofta and Grilled Lamb Burgers, we have several popular recipes. Suffice it to say, if you are hoping to get the details on how to get a perfectly juicy grilled leg of lamb steaks, then you’ve happened upon gold! 

In this post, I am sharing my top tips on how to make this lean cut of lamb taste flavorful with the addition of a few pantry essentials and how to cook it perfectly. Pair it with Pickled Beets, Sauteed Swiss Chard, or Sauteed Green Beans to make it a meal! 

If you’re new here, I’m Chef Katie, and I specialize in teaching pro tips for cooking with healthy ingredients like this lean leg of lamb steak! This healthy and full-flavored 30-minute recipe is a primary example the kind of wholesome dinnertime entrées we love around here. Sign up to become part of the Healthy Seasonal Recipes community.

Ingredients for This Leg of Lamb Steak Recipe

  • Leg of Lamb Steak: We love a leg of lamb steak because it is just the right amount of lean meat to feed a family of four with a little leftover. Plus it’s is less expensive than other premium cuts of lamb. If your lamb steaks are small, simply buy two. You’ll want 1 1/2 to 2 pounds of bone in leg of lamb steak that’s about 1 inch thick.
  • Lamb Steak Marinade: Use lemon juice (or sherry vinegar), extra virgin olive oil, garlic, paprika, fresh chopped rosemary, salt, and pepper to marinate your lamb.
  • Garnish: Top your grilled lamb with fresh mint leaves and lemon wedges, if desired.

How To Cook Lamb Leg Steaks

Now we’ll take you step-by-step how to cook this lamb leg steak recipe! Let us know any questions you may have below in the comments.

a spoon spreading lamb marinade in a shallow white bowl
Stir the marinade ingredients in a shallow dish.

Step 1: Make the Lamb Marinade

To make the grilled lamb steak ultra flavorful, we opted for a simple marinade made with pantry staples and fresh herbs. To make it, stir together the lemon juice (or vinegar), oil, garlic, paprika, rosemary, salt, and pepper in a shallow dish.

two lamb steaks covered with the marinade in the shallow dish
Marinate the lamb steak in the fridge for 30 minutes to 12 hours.

Step 2: Add Lamb to the Marinade

Add the lamb steak to the shallow dish and turn it to coat it in the marinade mixture. Cover the dish with plastic wrap and refrigerate for 30 minutes to 12 hours. 

a char-broil grill pictured with two knobs
Preheat the grill and bring the lamb to room temperature

Step 3: Preheat

Preheat the grill to high heat. While the grill is heating, remove the steak from the refrigerator to bring it to room temperature.

two legs of lamb on a grill
Grill the lamb over indirect heat on both sides until it reaches an internal temp of 140 degrees F.

Step 4: Grill Lamb

We have found through trial and error the best way to cook lamb steaks is to preheat the grill completely, then use indirect heat. To do so, once the grill is hot, if using a gas grill, turn off one burner. If using a charcoal grill, rake the coals to one side for indirect heat.

Grill the lamb steak or steaks over indirect heat, until it’s seared on both sides, 3 to 4 mins per side. Check the temperature of the lamb with a digital thermometer. The internal temp should be 140 degrees F.

the lamb steaks on a charcoal grey cutting board with one half-sliced into  strips
Rest the lamb for 5 minutes and then slice and garnish.

Step 5: Rest Lamb and Serve

Let the grilled lamb steaks rest for 5 minutes. Then, slice and serve it with lemon wedges, mint, and additional olive oil. Enjoy!

How Long To Cook Lamb Steak

Throughout testing how to cook lamb leg steak, we purchased a lot of lamb steaks in the process! In general, they were ¾-inch to 1-inch thick. We found that 3 to 4 minutes was just right for medium rare to medium. If your steak is thicker (or thinner) adjust the timing a little. If you’re not sure, check the interior temperature of the steak with an instant-read digital thermometer.

Internal Temperatures for Lamb:

  • Medium Rare: 135 degrees
  • Medium: 150 degrees
  • Well: 160 degrees

source

lamb steak on a charcoal background with half of it sliced into strips and a bowl of greens and salad beside it in the lower left corner

Serving Suggestions For Lamb Steak

Leftovers, Storage, Reheating

Grilled lamb is a great protein to make ahead or prep for dishes throughout the next few days.

  • Leftovers: The leftover grilled lamb leg steak will last up to three days if properly stored. Leftover cooked leg of lamb is great served cold. I like to stir it into tomato salad or serve it on sourdough bread or a baguette as a cold sandwich with mayo, arugula, and thinly sliced onion. You can also reheat (see below).
  • Storage: Keep the cooked lamb steak in a glass storage container in the refrigerator below 42 degrees. 
  • Reheating: To reheat, coat a medium non-stick skillet with cooking spray and place it over medium heat. Let it get hot then add the lamb steak, cover with a lid, and let it cook for 1 to 2 minutes – until it’s sizzling hot on the bottom side and steaming. Flip and cook the lamb on the second side just to warm the steak up. Do not cook it all the way through or it will be dry and overcooked. You can also do the same on a hot grill, flash grilling it for about 1 ½ minutes per side.

Additional Grilled Main Dish Recipes

Two lamb legs on a grey surface with a mediterranean cucumber salad in the bottom left corner

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Description

Our juicy grilled leg of lamb steak is marinated in a simple marinade made with pantry staples and fresh herbs. The lemon, garlic and spices in the marinade give the lean lamb tons of flavor, and our tips for grilling will yield perfectly juicy lamb every time.


  • 1 tablespoon lemon juice or sherry vinegar
  • 1 tablespoon extra-virgin olive oil, plus more for serving
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon chopped rosemary
  • 1 teaspoon coarse kosher salt
  • Freshly ground pepper to taste
  • 1 1/2 to 2 pounds leg of lamb steak (about 1-inch thick)
  • Garnish: Chopped mint and lemon wedges


  1. Stir lemon juice (or vinegar), oil, garlic, paprika, rosemary, salt and pepper in a shallow dish. 
  2. Add lamb steak and turn to coat in the marinade mixture. Cover with plastic wrap and refrigerate 30 minutes to 12 hours. 
  3. Preheat grill to high heat. Meanwhile, remove the steak from the refrigerator to bring to room temperature while grill heats.
  4. If using charcoal, rake coals to one side for indirect heat. If using gas grill, turn off one burner. Grill lamb steak over indirect heat, until seared on both sides, 3 to 4 mins per side. Check temperature of the lamb with a digital thermometer, internal temp should be 140 degrees F. 
  5. Let lamb rest 5 minutes. Slice and serve with lemon wedges, mint and additional olive oil.

Notes

Leftovers: The cooked lamb will last up to three days if properly stored. Leftover cooked leg of lamb is great served cold. You can also reheat (see below).

Storage: Keep the cooked lamb steak in a glass storage container in the refrigerator below 42 degrees. 

Reheating: To reheat, coat a medium non-stick skillet with cooking spray and place it over medium heat. Let it get hot then add the lamb steak, cover with a lid, and let it cook for 1 to 2 minutes – until it’s sizzling hot on the bottom side and steaming. Flip and cook the lamb on the second side just to warm the steak up. Do not cook it all the way through or it will be dry and overcooked. You can also do the same on a hot grill, flash grilling it for about 1 ½ minutes per side.

  • Prep Time: 30 mins (marinating)
  • Active Time: 20 mins
  • Cook Time: 10 mins
  • Category: Main Course
  • Method: Grill
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 3 ½ ounces
  • Calories: 202
  • Sugar: 0 g
  • Fat: 8 g
  • Carbohydrates: 3 g
  • Fiber: 0 g
  • Protein: 29 g

About the Author

Katie Webster

Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001 when she first started working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications among others. Her cookbook, Maple Quirk Books was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.



Source link

Leave a Reply

Your email address will not be published. Required fields are marked *