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)
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:
2016-05-11Pic1-3: pan-fried, served with peas & carrots in curry cream sauce
208-04-04Pic4-6: pan-fried & diced, served with mixed green salad, cherry tomatoes, cottage cheese
2018-07-18Pic7-9: sliced from thicker butterflied leg of lamb, pan-fried, served with cole slaw
2019-05-14Pic10+11: pan-fried, served with baby Portobello mushrooms
2020-02-18Pic12-14: served with Spring mix salad, mayo
2020-03-28Pic15-17: oven-baked, served with rhubarb compote, on sandwich
2020-05-01Pic18-20: served with applesauce and boiled red potatoes
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..