If you’ve bought a leg of lamb and aren’t quite sure what to do with it, you’ve come to the right place on the web! When I was a chef, lamb was one of the most requested dishes by my clients, and lamb recipes were also highly appreciated by HSR readers. From our lamb chop and rack of lamb recipe to our lamb kofta and grilled lamb burgers, we now have quite a few common recipes. Suffice it to say, if you’re hoping to get the essentials on how to achieve a wonderfully juicy grilled leg of lamb, you’ve definitely stumbled upon gold !
In this article, I share my top recommendations on the best way to make this lean leg of lamb flavorful by adding a few essential pantry ingredients and the best method to cook it through. Pair it with marinated beets, sautéed chard, or sautéed green beans to make it a complete meal !
If you’re new here, I’m Chef Katie, and I focus on teaching professional ideas for cooking with healthy ingredients like this lean leg of lamb steak! This 30-minute, healthy, and flavorful recipe is a prime example of the type of healthy dinner dishes we love here. Sign up to join the Wholesome Seasonal Recipes group.
Here are the ingredients for this lean leg of lamb steak recipe :
- Leg of lamb : We love leg of lamb because it provides the right amount of lean meat to feed a family of 4 with some leftovers. Additionally, it is less expensive than other cuts of premium lamb. If your lamb steaks are small, simply buy two. You will need about 1.5 to 2 kilograms of boneless leg of lamb, approximately one inch thick.
- Lamb steak marinade : Use lemon juice (or sherry vinegar), extra virgin olive oil, garlic, paprika, freshly chopped rosemary, salt, and pepper to marinate your lamb.
- Garnish: Top your grilled lamb with fresh mint leaves and lemon wedges, if desired.
How to prepare leg of lamb steaks for dinner
We’ll now take you step by step through the preparation of this leg of lamb recipe! If you have any questions, please let us know in the comments.
Step 1: Prepare the marinade for the lamb
To make the grilled lamb steak incredibly flavorful, we’ve chosen an easy-to-make marinade using pantry staples and fresh herbs. To prepare it, simply mix the lemon juice (or vinegar), oil, garlic, paprika, rosemary, salt, and pepper together in a shallow dish.
Step 2: Add the lamb to the marinade
Add the lamb steak to the shallow dish and turn it to coat it in the marinade mixture. Cover the dish with plastic wrap and refrigerate for anywhere between 30 minutes to 12 hours.
Step 3: Preheat the grill
Preheat the grill to high. While the grill is heating, remove the steak from the fridge to bring it to room temperature.
Step 4: Grilling the lamb
Through trial and error, we discovered that the best strategy for cooking lamb steaks is to fully preheat the grill and then use indirect heat. To do this, once the grill is hot, turn off one burner if you’re using a gas grill. If you’re using a charcoal grill, rake the coals to one side to create indirect heat.
Grill the lamb steak(s) over indirect heat until they are seared on both sides, about 3 to 4 minutes per side. Check the internal temperature of the lamb using a digital thermometer. The internal temperature should reach 140°F.
Step 5: Relax the lamb and serve
Let the grilled lamb steaks rest for five minutes. Then, slice them and serve with lemon wedges, mint, and extra virgin olive oil. Enjoy!
How long does it take to prepare the lamb steak dinner?
Throughout our trials on the best way to prepare a leg of lamb, we’ve bought many lamb steaks! In general, they were about ¾ to 1 inch thick. We found that 3 to 4 minutes was sufficient for a medium-rare cook. If your steak is thicker (or thinner), adjust the cooking time slightly. When in doubt, check the internal temperature of the steak using an instant-read digital thermometer.
Inside temperatures for lamb :
- Medium uncommon: 135 levels
- Medium: 150 levels
- Good: 160 levels
Side dishes for lamb steak
Leftovers, preservation, reheating
Grilled lamb is a superb protein to prepare or make into dishes throughout the following days.
- Leftovers : Leftover grilled leg of lamb can last up to three days if stored properly. Cooked leg of lamb leftovers are delicious when served cold. I like to incorporate it into a tomato salad or serve it on sourdough bread or a baguette as a cold sandwich with mayo, arugula, and thinly sliced onions. You can even reheat it (see below).
- Storage : Store the cooked lamb steak in a glass container in the refrigerator at a temperature below 42°F.
- Reheating : To reheat, coat a medium-sized non-stick skillet with cooking spray and place it over medium heat. Allow it to heat up, then add the lamb steak, cover with a lid, and cook for 1 to 2 minutes, until it’s hot on the bottom and steaming. Flip it over and cook the other side just to warm through. Do not cook it fully, or it will likely become dry and overcooked. You can also do this on a hot grill, grilling for about 1 ½ minutes per side.
Other recipes for grilled dishes
At Wholesome Seasonal Recipes, we focus on cooking with fresh vegetables and creating weeknight meals. Sign up HERE for FREE to get more meal ideas based on fruits and vegetables! If you make this recipe, feel free to come back and leave a star rating and review. I’d love to know what you think! Happy cooking! ~Katie
Description
Our juicy grilled leg of lamb is marinated in an easy-to-make marinade with pantry staples and fresh herbs. The lemon, garlic, and spices in the marinade infuse the lean lamb with tons of flavor, and our grilling tips ensure perfectly juicy lamb every time.
- 1 tablespoon lemon juice or sherry vinegar
- 1 tablespoon extra-virgin olive oil, plus a little to serve
- 2 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon chopped rosemary
- 1 teaspoon coarse kosher salt
- Freshly ground pepper, according to style
- 1 1/2 to 2 kilos leg of lamb (about 1 inch thick)
- Garnish: Chopped mint and lemon wedges
- Mix the lemon juice (or vinegar), oil, garlic, paprika, rosemary, salt and pepper in a shallow dish.
- Add the lamb steak and coat in the marinade. Cover with cling film and refrigerate for between half an hour and 12 hours.
- Preheat the grill to high. Meanwhile, take the steak out of the fridge to bring it to room temperature while the grill heats up.
- If using charcoal, rake the coals to one side to create indirect heat. If using a gas grill, turn off one burner. Grill the lamb steak over indirect heat, searing each side for 3 to 4 minutes. Test the lamb’s temperature with a digital thermometer; the internal temperature should be 140°F.
- Leave the lamb to relax for 5 minutes. Slice and serve with lemon wedges, mint and olive oil.
Notes
Leftovers : Cooked lamb can be stored for up to three days if properly set aside. Leftover leg of lamb is delicious served cold. You can even reheat it (see above).
Storage : Store cooked lamb steak in a glass container in the refrigerator at a temperature below 42 degrees F.
Reheat: To reheat, coat a medium-sized nonstick skillet with cooking spray and place it over medium heat. Allow it to heat up, then add the lamb steak, cover with a lid, and let it cook for 1 to 2 minutes—until it’s hot and sizzling on the bottom. Flip the steak and cook the second side just to warm it through. Do not cook it fully, or it will likely become dry and overcooked. You can also do the same on a hot grill, searing it quickly for about 1 ½ minutes per side.
- Preparation time : 30 minutes (marinating)
- Running time : 20 minutes
- Preparing dinner : 10 minutes
- Class : Main course
- Technique : Grilling
- Delicacies : Mediterranean
Diet
- Serving size : 3 ½ ounces
- Energy : 202
- Sugar : 0 g
- Fat: 8 g
- Carbohydrates : 3 g
- Fibre : 0 g
- Protein : 29 g
About the author :
Katie Webster
Katie Webster studied art and image at Skidmore School and graduated from the New England Culinary Institute. She has been an expert in recipe development since 2001, when she began working in the kitchen at EatingWell magazine. Her recipes have been published in numerous magazines, including Form, Health, Mother and Father, and several other Edible Communities publications. Her cookbook, Maple (Quirk Books), was published in 2015. She launched Wholesome Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters, and two yellow Labradors. In her free time, you’ll find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.
