Best Lamb Leg Steak Recipes

LAMB LEG STEAK WITH OLIVE RELISH AND TOMATOES

Lamb Leg Steak With Olive Relish and Tomatoes image

Most lamb cuts can be made into chops. Some are expensive, like rib chops (from the rack) or loin chops (which look like miniature T-bone steaks), but there are also cheaper shoulder chops and sirloin chops. An easy chop to cook is the meaty, lean center-cut lamb leg steak, a thick slice with a round bone in the center. If you have ever grilled a butterflied lamb leg and found it difficult to cook evenly and carve, a lamb leg steak is a surprisingly easy way to go. Seasoned with salt and pepper, rosemary and garlic, it takes about 10 minutes to cook. Of course, if you're grilling over coals, it will take time for your grill to be ready, but that gives your steak time to marinate: It tastes best if it is seasoned at least 20 minutes before cooking.

Provided by David Tanis

Categories meat

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 13

Ingredients

1 center-cut lamb leg steak, about 1 1/2 pounds, cut 1 1/2 to 2 inches thick
Salt and pepper
1 tablespoon roughly chopped rosemary
2 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
4 medium tomatoes, halved horizontally (optional)
Large handful of arugula, for garnish
3/4 cup roughly chopped pitted olives, a mix of black and green
1/4 cup extra-virgin olive oil
1/2 lemon, skin on, seeded and finely chopped (about 2 tablespoons)
1 garlic clove, smashed
Red-pepper flakes, to taste
Salt and pepper

Steps:

Prepare the lamb: Season lamb generously on both sides with salt and pepper. Sprinkle with rosemary, olive oil and garlic, smearing with hands to coat. Set aside at room temperature. Season cut sides of tomatoes, if using, with salt. (Light the grill now, if using charcoal.)
Make the olive relish: Stir together chopped olives, olive oil, lemon, garlic and red pepper in a small bowl. Taste and adjust seasoning.
Have a charcoal grill ready or heat a ridged stovetop grill or cast-iron pan over medium-high heat. Grill or sear the lamb steak on one side for about 5 minutes, until nicely browned. Flip steak and cook on the other side for about 5 minutes more, until juices appear on the surface. Set aside to rest.
Place tomatoes, if using, seasoned with salt and pepper, cut-side-up on grill, pan or broiler, and cook for about 5 minutes, until heated through, but still firm.
To serve, slice lamb into 1/8-inch slices and arrange on a platter. Surround with tomatoes and arugula. Pass olive relish separately.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 22 grams, Carbohydrate 3 grams, Fat 30 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 6 grams, Sodium 241 milligrams, Sugar 0 grams

LAMB LEG STEAK

Lamb Leg Steak image

Make and share this Lamb Leg Steak recipe from Food.com.

Provided by jd_2077

Categories Lamb/Sheep

Time 4h30m

Yield 2-3 serving(s)

Number Of Ingredients 13

Ingredients

1 lb lamb leg steak
1 cup chianti wine or 1 cup other red wine
3 tablespoons garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon dried parsley
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
1 teaspoon black pepper, freshly ground
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1/4 teaspoon dried red pepper flakes

Steps:

Mix marinade ingredients in a sealable bowl and place steaks into marinade.
Marinate meat for 4+ hours in refrigerator.
Preheat oven to 400 degrees.
Remove from marinade and brown in skillet over medium heat for approximately 5-10 minutes.
Remove from skillet and place in small oven-proof dish. Cover with a little more wine and any spices you feel necessary (I put on some more rosemary and thyme, plus more garlic).
Bake in oven for 10 minutes for med-well, 15 minutes for more well done or until internal temp reads 170 degrees.
Serve with mint jelly (or horseradish sauce).

LAMB LEG STEAK WITH MAPLE CHEVRE SHIITAKE SAUCE

Lamb Leg Steak With Maple Chevre Shiitake Sauce image

Make and share this Lamb Leg Steak With Maple Chevre Shiitake Sauce recipe from Food.com.

Provided by Sean McCaffrey

Categories Lamb/Sheep

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 (1/2 lb) lamb leg steaks
10 ounces shiitake mushrooms
1 lb chevre cheese (or other goat cheese)
4 ounces maple syrup
4 ounces capers
2 tablespoons olive oil, to saute
1 sprig rosemary
salt and pepper
1/4 cup flour
1/4 cup dry white wine (if you can't drink it don't use it)

Steps:

Salt and pepper lamb leg steak.
Grill or broil (approx).
Prepare sauce: Sauté sliced shiitake mushrooms in olive oil (approx), add leaves of rosemary, deglaze pan with wine, rid alcohol (smell will go from dry to sweet), add flour to make roux.
Lower heat to low.
Add diced parts of chevre.
Continue stirring mixture until cheese is integrated.
After cheese is fully incorporated into sauce add capers and maple syrup.
Stir through.
Serve (I like garlic smashed potatoes and broccoli).