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.
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.
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.
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.
Preheat the grill to high. While the grill is heating, remove the steak from the fridge to bring it to room temperature.
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.
Let the grilled lamb steaks rest for five minutes. Then, slice them and serve with lemon wedges, mint, and extra virgin olive oil. Enjoy!
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.
Grilled lamb is a superb protein to prepare or make into dishes throughout the following days.
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
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.
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.
About the author :
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.
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