lamb steak

various dates

A lamb steak is a cross-cut through the leg. It can be cut from a larger roast, or pre-cut when frozen. The latter has a small piece of marrow bone. (Pic6)

a. thin-cut lamb steak

2016-05-11 a.o.

These are a thin steaks, cut through the bone, available at the local walmart. I don't buy them very often anymore because prices have doubled since they started selling these a few years back, $10/lb. in early 2020.

 Treat them like any other thin steak. Sear in a very hot pan for a brief time. That way you’ll get a nice brown crust with a red to pink interior. Cook them whole, sliced or diced, whatever you are in the mood for that day.

I am a bit surprised that I have so few pictures of these, considering how many I bought and cooked over the years.



This is what you need for 2 servings:

  • 1 lb. lamb’s steak
  • olive oil
  • S&P, spices


  • Rub S&P and spices into the meat on both sides.
  • pan-fried
    • Heat some olive oil until just not smoking.
    • Sear the steak on high heat on both sides. Turn only once to get the best color.
      Resist the urge to turn the steak and let it get to that high temperature needed for browning.
  • oven-baked
    • bake on oven-grill at 300-350 ºF. for 15-20 minutes
  • Remove from heat and rest for 2 minutes.
  • Serve immediately.


some of my leg of lamb steaks


Pic1-3: pan-fried, served with peas & carrots in curry cream sauce



Pic4-6: pan-fried & diced, served with mixed green salad, cherry tomatoes, cottage cheese



Pic7-9: sliced from thicker butterflied leg of lamb, pan-fried, served with cole slaw



Pic10+11: pan-fried, served with baby Portobello mushrooms



Pic12-14: served with Spring mix salad, mayo



Pic15-17: oven-baked, served with rhubarb compote, on sandwich



Pic18-20: served with applesauce and boiled red potatoes


B. Thick steak

2016-04-18 a.o.

Since there was no one to share with that day, I cut a butterflied leg of lamb (more than 1") into 3 pieces and oven-roasted them over the next few days. Like with any thick steak, I used both high and low temperatures. Pan-frying would be faster, but also has a greater chance of overcooking..

Pic21: thick steak on the grill
Pic22: served
Pic23: sliced