How to Cook Lamb Steak?

Published on Nov 17, 2023 by


Prepare the steaks

Grill the lamb steaks

Bake the lamb steaks in the oven

Lamb steaks are thicker, firmer pieces, and less expensive than ribs. They are taken from the leg, which can easily be divided into six or seven-good portions. It is advisable to marinate them to tenderize the meat before grilling or roasting them like beef steaks.


  • 6 lamb steaks, about 2 cm thick
  • 2 large garlic cloves, peeled and finely chopped
  • Half a tablespoon of dried rosemary or a tablespoon of fresh rosemary
  • 125 ml olive oil
  • Salt and pepper according to your preferences


Prepare the steaks

Buy the meat. Ask your butcher to cut steaks out of a leg of lamb. Many butchers don’t sell pre-cut lamb steaks, but you can ask them to cut it into a whole-leg. In general, one leg makes six steaks large enough for a generous serving each [1].

  • Ask for steaks about 1.5 cm thick so that the meat cooks quickly and is tender.
  • If the butcher does not have a leg, you can use the methods below to cook lamb chops.

2Prepare the marinade. Peel and finely chop the garlic cloves. Mix them with the rosemary, olive oil, and a pinch of salt and pepper in a ceramic-dish or other non-reactive container. The marinade will penetrate the meat and tenderize it. If you want other flavors, try one of the following recipes.

  • Mint and yogurt marinade: mix 125 ml of whole milk yogurt, two chopped garlic cloves, and 2 tablespoons of olive oil, four tablespoons of chopped mint, and salt and pepper according to your tastes.
  • Marinade with Indian spices: mix 125 ml of whole milk yogurt, four tablespoons of lime juice, two chopped garlic cloves, a teaspoon of chopped fresh ginger, a teaspoon of sweet paprika, a spoon teaspoon cilantro, a teaspoon of turmeric, a teaspoon of cumin, half a teaspoon of mustard powder, half a teaspoon of cayenne pepper, a quarter of a teaspoon of cinnamon and a teaspoon of salt.
  • Barbecue marinade: mix 125 ml of soy sauce, four tablespoons of red wine vinegar, four tablespoons of olive oil, 125 ml of brown sugar, two tablespoons of tomato sauce, and half a spoon of salt.
  • Mustard Marinade: combine four tablespoons of olive oil, four tablespoons of lemon juice, two chopped garlic cloves, one tablespoon of soy sauce, two tablespoons of Dijon mustard, and salt and pepper according to your tastes.

Refrigerate the lamb. Leave it in the refrigerator for at least 8 hours. You can make it in the morning and let it marinate all day, or you can prepare it in the evening and refrigerate it overnight for cooking the next day. Halfway through, turn the steaks so that both sides are well soaked in the marinade.


Grill the lamb steaks

Preheat the grill. Lamb steaks are best when cooked with high heat—for. The grill and the barbecue are therefore perfect cooking methods. Wait for the barbecue or grill to heat up completely before cooking the meat.

  • If you are using a barbecue, wait until the flames disappear and leave red embers. Steaks should cook at a very high temperature.
  • If you prefer to use the stovetop, heat a cast iron skillet over medium-high heat until hot.

Place the meat on a grill. Use kitchen tongs to place the marinated lamb steaks on the barbecue grill or grill. Reserve the marinade that remains in the container. Arrange the steaks so that they are all directly exposed to a high heat source without overlapping. If you are using a cast-iron pan, you may need to cook them in batches.

Sear the meat. Grasp both sides to retain the juice. Cook the steaks for 30 seconds on one side then quickly flip them and cook on the other side for 30 seconds. That way, they’ll retain their juices and stay tender inside while cooking. Let them cook on the second side for 5 minutes.

Baste the lamb. Use the marinade that remains in the dish to baste the meat during cooking. A kitchen-brush is the best tool for this task.

Flip the steaks. Cook them for 3 more minutes, then put them on a serving plate. This cooking-time results in meat cooked to perfection and still pink in the center.

  • If you prefer more cooked lamb, cook it for 30 to 60 seconds longer.
  • If you prefer pink meat, stop cooking when the second side has cooked for 2 minutes.


Bake the lamb steaks in the oven

Preheat the oven. Preheat it to 190 ° C.

Heat some oil. Pour a tablespoon of olive oil into a cast iron pan and heat it until the pan is hot and the oil begins to simmer.

Sear the meat. Use kitchen tongs to put the marinated steaks in the hot-pan. Reserve the marinade that remains in the container. Sear the first side for 30 seconds then turn the steaks over and sear the other side for 30 seconds.

Put the meat in a dish. Use an oven dish large enough to accommodate all the steaks without overlapping each other.

Add the marinade. Pour the remaining marinade over the lamb, trying to distribute it evenly. Salt and pepper according to your tastes.

Put the steaks in the oven. Let them cook for 30 minutes. Take them out of the oven and let them cool for 5 minutes before placing them on a serving plate and serving.


  • If you like the famous English recipe for lamb with mint, you can serve the steaks with mint sauce.
  • Lamb steaks are delicious with potatoes and greens.

About the Author: Erica Kasper

Erica Kasper is an accomplished freelance journalist known for her incisive writing and in-depth reporting. With a passion for uncovering stories that matter, Erica has established herself as a respected voice in journalism. Her work, characterized by meticulous research and a commitment to truth, spans a range of topics from social issues to innovative trends. Erica’s dedication to her craft is evident in every piece she writes, whether it’s for major publications or niche outlets.

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