Lamb Steak Recipes

CHEF JOHN'S GRILLED LAMB STEAKS

Steps:

• Whisk tarragon, 1/2 bunch mint, yogurt, 1 tablespoon olive oil, garlic, cumin, and 1 teaspoon black pepper together in a bowl; pour marinade into a resealable plastic bag. Add lamb steaks, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Whisk 1/4 cup olive oil, sherry vinegar, honey, salt, and pepper together in a bowl. Add 2 tablespoons chopped mint and stir to combine vinaigrette.
• Remove steaks from marinade and scrape off all herbs and garlic; discard marinade. Drizzle steaks with 1 tablespoon olive oil and season with salt and pepper.
• Cook steaks on the preheated grill until browned on the outside and slightly pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate, drizzle 1/2 of the vinaigrette over the steaks, cover the steaks with foil, and let rest for 10 minutes. Transfer steaks to individual plates and drizzle remaining vinaigrette over each.

PAN SEARED LAMB LEG STEAK

Steps:

• Place a cast-iron skillet, or another heavy-bottomed pan, on the stove over medium-high heat and add the olive oil.
• Rinse and pat dry your lamb leg steaks then season thoroughly with lamb rub, pressing it in on all sides of the meat.
• Once the oil is shimmering hot, place the lamb steaks in the skillet. Cook for 5-6 minutes on the first side, then flip and cook for an additional 5-6 minutes.
• Add the butter to the skillet and use it to baste (or 'arroser') your steaks for 2 minutes. Flip and continue basting until desired internal temperature is reached.
• Transfer lamb leg steaks to a cutting board or plate and tent a piece of foil loosely over top. Let it rest for 5 minutes to allow the juices to settle before serving. *Particularly thick-cut portions can be oven finished at 400°F (205°C) for 4-8 minutes until they reach your desired level of doneness.

GRILLED LEG OF LAMB STEAKS

Steps:

• Place lamb steaks in a single layer in a shallow dish. Cover with olive oil, garlic, rosemary, salt, and pepper. Flip steaks to coat both sides. Let sit until steaks absorb flavors, about 30 minutes.
• Preheat an outdoor grill for high heat and lightly oil the grate. Cook steaks until browned on the outside and slightly pink in the center, about 5 minutes per side for medium. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).