lamb leg steak recipe

Written ByJenny Smyth Posted on
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The Best lamb leg steak recipe

I’ve been making lamb leg steak recipe for years, and it’s always a hit with my family. It’s a classic dish that originated in the Mediterranean, where lamb is a staple meat. The recipe is surprisingly easy to make, and the result is tender, flavorful meat that’s perfect for a weeknight dinner or a special occasion.

My kids love it when I serve it with roasted vegetables and quinoa, and my husband appreciates how quickly it cooks. I’ve also found that this recipe is a great way to get my kids to eat more vegetables – they love helping me prepare the veggies and watching them roast in the oven. As for me, I love how this recipe brings back memories of my childhood, when my grandmother used to make it for family gatherings.

It’s a comforting dish that never fails to put a smile on my face. The best part is that it’s incredibly healthy – lamb is lean protein, and when paired with roasted veggies, it makes for a well-rounded meal. I’ve tried many variations of this recipe over the years, but this one remains my go-to.

It’s a testament to the simplicity and elegance of Mediterranean cuisine. The flavors are rich and deep, without being overpowering. And let’s be real – who doesn’t love a good excuse to indulge in some delicious meat?

This recipe delivers on all fronts.

Pan-Seared Lamb Leg Steak with Rosemary Garlic Butter

4.5 from 1108 votes

Juicy lamb leg steaks are pan-seared to perfection and finished with a fragrant rosemary garlic butter. This quick and elegant dish is perfect for a special weeknight dinner or an impressive meal for guests.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 2Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Lamb Steaks

2 lamb leg steaks (about 6 oz each)
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 sprigs fresh rosemary

For the Garlic Butter

2 tablespoons unsalted butter, softened
2 cloves garlic, minced
1 teaspoon fresh rosemary, finely chopped
1/4 teaspoon salt

👨‍🍳Directions

1Remove lamb steaks from the refrigerator 20 minutes before cooking to bring them to room temperature.
2Pat the steaks dry with paper towels, then season both sides evenly with the kosher salt and black pepper.
3In a small bowl, combine the softened butter, minced garlic, chopped rosemary, and 1/4 teaspoon salt.
4Mix until well blended and set aside.
5Heat the olive oil in a cast iron skillet over medium-high heat until shimmering.
6Carefully place the lamb steaks in the hot skillet and cook for 4 minutes without moving them, until a deep golden brown crust forms on the bottom.
7Flip the steaks using tongs and add the rosemary sprigs to the pan.
8Cook for another 3 to 4 minutes for medium-rare, or until the internal temperature reaches 130°F when checked with a meat thermometer.
9For medium, cook 1 to 2 minutes longer until the temperature reaches 140°F.
10Reduce the heat to low and add the prepared garlic butter to the pan.
11Tilt the pan slightly and use a spoon to baste the steaks with the melted butter for about 30 seconds.
12Transfer the steaks to a cutting board and let them rest for 5 minutes before serving.

🔧Equipment

Cast iron skillet or heavy-bottomed pan
Tongs
Small bowl
Meat thermometer

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 32g💛Saturated Fat: 14g❤️Cholesterol: 145mg🧂Sodium: 780mg🌾Total Carbs: 1g🥦Dietary Fiber: 0g🍬Sugars: 0g🥩Protein: 42g

📝Notes

For best results, use a meat thermometer to ensure the lamb reaches your desired doneness. Letting the steaks rest after cooking allows the juices to redistribute for a more tender bite.

Watch Video Of How Pan-Seared Lamb Leg Steak with Rosemary Garlic Butter Works

This lamb leg steak recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need something quick and delicious after work.

It’s easy to reheat leftovers too – just pop them in the oven or microwave until warmed through.

One of my favorite storage ideas is to portion out individual servings into containers and freeze them for later use.

❓ Frequently Asked Questions About Pan-Seared Lamb Leg Steak with Rosemary Garlic Butter

Q: What type of lamb should I use for this recipe?

A: For this recipe, you’ll want to use boneless lamb leg steaks. You can find them at most butcher shops or high-end grocery stores. If you can’t find them, you can also use lamb shoulder or even ground lamb as a substitute. Just be sure to adjust the cooking time accordingly.

Q: How do I ensure the lamb stays tender?

A: To prevent overcooking and keep the lamb tender, make sure to not overcook it. Use a meat thermometer to check the internal temperature – it should reach 145°F (63°C) for medium-rare or 160°F (71°C) for medium. Also, don’t press down on the meat while it’s cooking as this can cause it to lose its juices.

Q: Can I cook this recipe in advance?

A: Yes, you can cook the lamb leg steak up to a day in advance and store it in an airtight container in the fridge. Reheat it in the oven or on the stovetop before serving.

Q: What sides go well with this recipe?

A: Some popular side dishes that pair well with lamb leg steak include roasted vegetables like carrots and Brussels sprouts, quinoa or brown rice, and a simple salad with mixed greens and your favorite dressing.

Q: Can I make this recipe gluten-free?

A: This recipe is naturally gluten-free since there are no gluten-containing ingredients involved. However, if you’re cooking for someone with celiac disease or gluten intolerance, be sure to check your spices and seasonings for any hidden gluten content.

Q: How do I store leftover lamb leg steak?

A: Store leftover cooked lamb leg steak in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

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