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

Course: Main Course

Cuisine: American, Healthy Options

Prep Time: 5

Cook Time: 5

Resting Time: 5

Total Time: 15

Servings:

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