Making the perfect Lamb Leg Steak is a breeze! Just coat your steak with a simple garlic rosemary rub, marinate, then pan-sear to achieve that ideal golden crust and juicy, flavorful meat. Lamb steak is the ultimate choice for a simple yet impressive meal!

Here’s the secret to making the perfect lamb steak: don’t overcook it! Aim for a juicy rare or medium-rare doneness, which means just a few minutes on each side for the tastiest lamb leg you’ve ever had! Be sure to check out our tips below!

lamb leg steak
Lamb Leg Steak

I can definitely admit that lamb is my favorite type of meat. Whether it’s lamb shoulder chops, lamb meatballs, or lamb burgers, I tend to have a lamb dish at least once a week. Lamb steak is a great choice because it takes hardly any effort to make and the flavor is out of this world!

garlic rosemary lamb leg steak in a cast iron skillet with oil and butter

You can usually find Lamb Leg Steak at specialty grocery stores like Whole Foods or Sprouts. I purchased my leg of lamb steak from a butcher at my local Farmer’s Market. They removed the bone that you normally see in lamb leg steak, but it is no matter, the steak cooks exactly the same! If you cannot find lamb leg steak near you, you can always slice a boneless leg of lamb into steak cuts.

raw lamb of leg steak on a white plate a garlic press next to the plate fresh rosemary and thyme shown along with a small ramekin of olive oil tongs and garlic cloves

Ingredients To Make Pan-Seared Lamb Leg Steak

  • Lamb Leg Steak: At least 1.5 inches thick and over 8 ounces is ideal. My steak was pretty big at almost 15 ounces — it weighed just under a pound! If your steak is on the smaller side, definitely keep a close eye while you are cooking it to avoid overcooking your lamb.
  • Salt and Pepper: Lamb is very flavorful on its own and does not need a ton of spices. Just be sure to season your lamb with salt and pepper to enhance the flavor. Use Course Sea Salt or Kosher Salt, not table salt.
  • Fresh Rosemary: You’ll need about one to two sprigs of fresh rosemary, or about a half tablespoon once chopped.
  • Butter: Pan-sear the lamb steak in butter for the best flavor
rosemary garlic marinade
Garlic Rosemary Marinade For Lamb Leg Steak

Below is a brief overview with images to show how to pan sear lamb leg steak. Check out the recipe card or video above for more details. 🙂

How To Cook Lamb Leg Steaks

raw lamb steak seasoned with salt and pepper on a plate with rosemary garlic marinade in a small bowl next to the plate

STEP 1: Season both sides of the lamb steak generously with salt and pepper. Then, mix the ingredients for the marinade in a small bowl.

lamb leg steak topped with fresh herbs in a glass dish to marinade

STEP 2: Spread the mixture on both sides of the lamb and place the thyme sprigs on top. Let the steak marinade for at least 30 minutes, or up to 24 hours in the refrigerator. (Bring the steak to room temperature before cooking)

raw lamb steak in a cast iron with butter

STEP 3: Heat a cast iron skillet to medium-high heat. Then, add butter and the steak to a hot skillet and cook for 3-5 minutes.

basting lamb steak with butter in a cast iron skillet

STEP 4: Flip the steak and cook for an additional 3-5 minutes, or until you reach your desired doneness. Be sure to baste the steak with the butter as it cooks.

STEP 5: Remove the lamb steak from the heat and place on a cutting board. Let the steak rest for five minutes. Then slice, serve, and enjoy!

sliced lamb leg steak on a cutting board

    Lamb Steak Cooking Temperatures

    Pull the lamb leg steak off the heat at these temperatures and allow the steak to rest for at least 5 minutes before slicing. The temperature of the meat will continue to rise as it rests.

    • Medium-Rare (recommended): 135F°
    • Medium: 140°F
    • Medium-Well: 150°F

    Use a meat thermometer to determine doneness. This is way better than guessing and guarantees the best finish. The USDA suggests cooking lamb until it reaches an internal temperature of 145 degrees Fahrenheit, then letting it rest for 3 minutes. This achieves a medium doneness.

    sliced lamb steak
    Medium Lamb Leg Steak

    Tips For Making The Best Lamb Steak

    • Try to purchase a lamb steak that is at least 1 to 2 inches and at least a pound. This is a great size to feed two people, especially when paired with a couple of side dishes. (or you can purchase two 8-ounce steaks)
    • The fresh herb marinade is totally optional. You can always just season your lamb generously with salt and pepper on each side.
    • Marinate your steak for at least 30 minutes or up to 24 hours. If you are marinating your lamb steak for 30-60 minutes before cooking you can leave it on the countertop. If marinating longer, place it in an airtight container and store it in the fridge.
    • Let your lamb come to room temperature before cooking for the best results.
    • A cast iron or heavy-bottomed pan is the best for cooking lamb steak.
    • Don’t let that bone marrow go to waste! After cooking your lamb, scoop the marrow out of the bone and enjoy it on toast or spread it on top of your lamb steak –it’s delish!
    sliced lamb leg steak with eggs and potatoes on a plate
    Lamb Steak, Potatoes, and Eggs

    What To Eat With Your Lamb Steak

    Lamb steak is a nice treat from regular beef steak, but you can enjoy it just as you would a regular steak. I was feeling fancy and decided to have lamb steak and scrambled duck eggs for breakfast with breakfast potatoes! Oh boy, I was in heaven! Here are a few more ideas:

    lamb steak on a wooden cutting board

    I hope you enjoy this lamb leg steak recipe!

    sliced lamb steak on a cutting board

    Lamb Leg Steak Recipe

    Here's the secret to making the perfect lamb steak: don't overcook it! Aim for a juicy rare or medium-rare doneness, which means just a few minutes on each side for the tastiest lamb leg you've ever had! Be sure to check out our tips!
    No ratings yet
    Print Pin Rate
    Course: Main Course
    Cuisine: American, Healthy Options
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Resting Time: 5 minutes
    Total Time: 15 minutes
    Servings: 2
    Calories: 191kcal
    Author: Capri Lilly

    Ingredients

    • 1 Lamb Leg Steak (bone-in or boneless) at least 1 inch thick, about 16 ounces (or 2 8-ounce steaks)
    • 1-2 tablespoons Butter for cooking the steak

    Rosemary Garlic Marinade

    • Kosher Salt and Pepper as desired
    • 4 Garlic Cloves, minced
    • 1 Sprig Rosemary, finely chopped (about 1 tablespoon)
    • 3 Sprigs Thyme optional
    • 1 tablespoon Olive Oil

    Instructions

    • Season both sides of the lamb steak generously with salt and pepper.
    • Add the ingredients for the rosemary garlic marinade (except the thyme) into a small bowl and mix to combine. Then spread the mixture on both sides of the lamb steak and place the thyme sprigs on top.
      Let the steak marinade for at least 30 minutes, or up to 24 hours in the refrigerator. (Bring the steak to room temperature before cooking)
    • Heat a cast iron skillet to medium-high heat. Then, add butter (and optional thyme sprigs and garlic cloves). Add the steak to a hot skillet and cook for 3-5 minutes.
    • Flip the steak and cook for an additional 3-5 minutes, or until you reach your desired doneness. Be sure to baste the steak with the butter as it cooks. (use an instant thermometer to check doneness).
      Sear the long sides with fat for about 30 seconds each.
    • Remove the lamb steak from the heat and place on a cutting board. Let the steak rest for five minutes. Then slice, serve, and enjoy!

    Notes

    Lamb Steak Cooking Temperatures

    Pull the lamb leg steak off the heat at these temperatures and allow the steak to rest for at least 5 minutes before slicing. The temperature of the meat will continue to rise as it rests.
      • Medium-Rare (recommended): 135F°
      • Medium: 140°F
      • Medium-Well: 150°F
    Use a meat thermometer to determine doneness. This is way better than guessing and guarantees the best finish. The USDA suggests cooking lamb until it reaches an internal temperature of 145 degrees Fahrenheit, then letting it rest for 3 minutes. This achieves a medium doneness.
    goodfoodbaddie.com offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used to make the recipe. For more information read our Nutritional Disclaimer.

    Nutrition

    Serving: 8ounces | Calories: 191kcal | Carbohydrates: 2.3g | Protein: 9.4g | Fat: 16.6g | Saturated Fat: 6.4g | Cholesterol: 15mg | Sodium: 100mg | Potassium: 34mg | Fiber: 0.3g | Calcium: 17mg

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