Best 3 Lamb Leg Steak Recipes
Tantalize your taste buds with our delectable Lamb Leg Steak recipes, a culinary journey that promises an explosion of flavors. Indulge in the succulent Lamb Leg Steak with Garlic and Rosemary, where tender lamb is infused with aromatic herbs and roasted to perfection. Experience the zesty twist of our Lemon and Herb Lamb Leg Steak, where bright citrus and fragrant herbs dance harmoniously on the palate. For a smoky and robust experience, try our Grilled Lamb Leg Steak with Chimichurri Sauce, where the smoky char of the grill blends seamlessly with the vibrant flavors of the chimichurri. And for a taste of traditional elegance, savor our Roasted Lamb Leg Steak with Red Wine Jus, where the rich, savory jus elevates the lamb to new heights of culinary excellence. Each recipe offers a unique flavor profile, ensuring an unforgettable dining experience.
Let's cook with our recipes!
LAMB LEG STEAK WITH OLIVE RELISH AND TOMATOES
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
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
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
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
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
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).
Tips:
- Choose the right cut of lamb. For this recipe, a leg steak is ideal. It's a boneless, lean cut of meat that cooks quickly and evenly.
- Marinate the lamb. Marinating the lamb in a mixture of olive oil, garlic, rosemary, and thyme will help to tenderize the meat and infuse it with flavor.
- Cook the lamb over high heat. This will help to create a nice crust on the outside of the meat while keeping the inside juicy and tender.
- Let the lamb rest before serving. This will allow the juices to redistribute throughout the meat, making it more flavorful and tender.
Conclusion:
This lamb leg steak recipe is a delicious and easy-to-make meal that's perfect for a special occasion. The lamb is marinated in a flavorful mixture of olive oil, garlic, rosemary, and thyme, then cooked over high heat to create a nice crust. The result is a tender, juicy, and flavorful steak that will impress your guests.
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