Lamb is one of our family’s favorite proteins because of its rich flavor and easy-to-cook property. This recipe of lamb steaks is well-seared from the outside and juicy and perfectly cooked from the inside. It is a rich, super delicious, flavorful, and no-fuss dinner recipe that your whole family will love for its amazing flavors. It will fill your home with an amazing earthy aroma.
This lamb steaks recipe may look fancy and difficult, but it is super easy to make with simple seasoning using a few simple pantry ingredients. It comes together quickly, with only 10 minutes of preparation, and is bursting with flavors. By trying this recipe once, you’ll indulge yourself in the world of taste. Once you see how quick and easy it is to make, you’ll surely make it yourself! Try this fast and simplest recipe to prepare your lamb steaks tonight and let me know your feedback in the comments.
With this easy recipe, your lamb steaks are so easy to cook. Just marinate them with a handful of ingredients. Then sear in a hot pan for a beautiful golden-brown crust and you have your dinner ready! I cooked them in a nonstick pan; however, I have also included the alternative methods below to finish cooking the lamb steaks.
Also, try this show-stopping roasted leg of lamb!
I often roast a whole leg of lamb in the oven for gatherings and parties. It comes out so flavorful and juicy. But instead of a whole leg of lamb, I sometimes buy lamb steaks, as a quick alternative to cooking impressive meals for gatherings or quick weeknight dinners.
Flavorful ingredients you’ll need to make lamb steaks
Here’s an overview of what you’ll need to make the delicious steaks:
- Lamb Steaks: Ask your butcher to cut lamb steaks from a leg of lamb or you can also cut them yourself from a boneless leg of lamb.
- Olive Oil: I use extra virgin olive oil for best results.
- Garlic: I use freshly minced garlic, but you can also substitute it with garlic powder.
- Kosher Salt: I like to use either Kosher salt or pink Himalayan salt to season the steaks, but you could use any salt you prefer.
- Black Pepper: Freshly ground black pepper has the best flavor.
- Lemon Juice: Freshly squeezed lemon juice not only helps tenderize the meat but also gives a nice flavor to the steaks.
- Thyme / Rosemary: You can use dried or fresh thyme or rosemary; both work wonderfully in this savory seasoning mix.
What herbs and spices go well with lamb?
- Earthy-flavored herbs will so perfectly complement your lamb. Other than thyme and rosemary, oregano is the herb that works best with lamb. Other great herbs to use with lamb are basil, mint, parsley, marjoram, sage, and even lavender.
- Spices that work well with lamb are paprika powder, red chili powder, cayenne pepper powder, coriander powder, cumin powder, garlic powder, onion powder, nutmeg powder, and mustard powder.
Step-by-step Pictorial instructions to make the juiciest lamb steaks
In a jar, add olive oil, minced garlic, kosher salt, freshly ground black pepper, and freshly squeezed lemon juice. Shake it well.
Pat dry the lamb steaks. Spread the mixture over both sides of the lamb until fully covered.
Top with a few sprigs of thyme or rosemary. Leave to marinate for at least 4 to 5 hours. Turnover at least once partway through.
Heat a skillet on medium-high heat and let the lamb steaks sear for a few minutes on both sides until they reach your desired level of doneness. Occasionally spoon some of the pan juices over the top of the steaks to add more flavor.
What cuts of lamb to select for this recipe of lamb steaks?
- Ask your butcher to cut lamb steaks from a larger cut of lamb, such as a leg, shoulder, or loin, into a single slice.
- The leg steaks can be boneless or come with the bone intact. I always get bone-in as the meat gets moister and more tender as you cook.
- If you can’t find lamb steaks, you could also use loin chops, shoulder chops, and rib chops.
- You can also use beef rib eye steak, chicken breasts, or any other prime cut for this recipe.
- You can also cook the whole rack of ribs with this recipe.
What to serve with your lamb steak?
- This lamb steak recipe is very versatile. It goes well with almost everything. You can pair it with a simple side of asparagus, roasted mixed vegetables, salad, and fries.
- It goes well with garlic rice on the side for a complete dinner.
- Looking for something else to serve along with your steaks? Here are our favorites:
Tips for the Juiciest Steaks
- Leave the lamb steaks to marinate for at least 4 to 5 hours, preferably overnight in the refrigerator (bring to room temperature before cooking). Turn the steaks halfway through to make sure both sides get completely marinated.
- To cook the steaks, start by searing them over medium-high heat for a few minutes to develop a golden-brown exterior. This is to ensure a golden crust forms around the steak. It will help to lock up the juices and keep your steak flavorful and tender.
- Once the steak has been seared on both sides, Reduce the heat to medium and cook on both sides until they reach your desired level of doneness. Occasionally spoon some of the pan juices over the top of the steaks to add more flavor.
- Once cooked, allow the steaks to rest for a few minutes before serving, so the juices settle back into the meat. Resting them allows the juices to redistribute throughout the meat and will ensure you the most flavorful and tender steaks.
Alternative methods for cooking lamb steaks
I cooked the steak in a nonstick pan, however, feel free to use any of the below methods for finishing it off depending on how you want to eat it:
- In the Oven: Transfer the lamb to a baking tray, lined with parchment paper, and bake it on a broiler setting in a preheated oven at 200°C for 30 minutes or until golden brown color appears, flipping halfway through.
- In the Air Fryer: Air fry at 200 °C for 20 minutes. Check and adjust the time and temperature according to your air fryer.
- Charcoal Grill: Preheat the charcoal grill. Grease the grill grates with some oil and put the marinated lamb steaks on them. Grill them over moderately high heat for a few minutes on each side, until the steaks are beautifully charred and cooked to your desired doneness (turning halfway through).
- In the Grill Pan: Preheat a grill pan over medium heat. Cook the marinated lamb steaks in it according to the instructions below or until charred and cooked to your liking.
- In the Steamer: Steam cook the steaks in a steamer until fully done. Before serving, brush them generously with butter or oil for a glazed look.
- Remove the lamb leg steaks from the fridge at least half an hour before cooking to bring them to room temperature to ensure even cooking.
- Pat them dry before marinating.
- The cooking time is completely dependent on the thickness of your steak and how you prefer your steak to be cooked, I prefer it well done.
- Don’t overcrowd the cooking pan/tray.
Can I make the lamb steaks ahead of time?
- Yes! You can easily marinate it in advance and store it in the fridge for 2 days. The longer you can leave it to marinate the more flavor it will absorb and the less time it will take to tender. When you are ready to cook the lamb, remove it from the fridge at least half an hour before and bring it down to room temperature.
- You can even marinate it in advance and freeze it in an airtight container or a freezer bag. Be sure to thaw it out in the refrigerator before cooking it and then cook it off according to the instructions below.
- I also sometimes prepare the spice mixture/marinade in advance to save some time later.
What can I do with the leftovers?
- The leftovers of this recipe can be stored for later use in the refrigerator for up to 3 days in a sealed container and freezer for up to 2 months in a freezer bag or airtight containers.
- Debone the meat and it’s great for sandwiches, puff pastry fillings, pizza toppings, pasta, wraps, salads, and rolls.
- You can also make a quick curry using the leftovers of this recipe.
How to reheat the lamb steaks?
When you’re ready to reheat, let the steaks defrost in your fridge overnight. Heat them in a preheated oven at 180°C for about 10 to 15 minutes or until the steaks are warmed to your satisfaction.
More Amazing Lamb Recipes
- Lamb Steaks – 3
- Olive Oil – ¼ cup
- Garlic (minced) – 1 tablespoon
- Kosher Salt – 1 teaspoon
- Black Pepper (freshly ground) – 1 teaspoon
- Lemon Juice (freshly squeezed) – 2 tablespoons
- Rosemary / Thyme (fresh) – a few sprigs
Step by step recipe is given below:
- In a jar, add olive oil, minced garlic, kosher salt, freshly ground black pepper, and freshly squeezed lemon juice. Shake it well.
- Pat dry the lamb steaks. Spread the mixture over both sides of the lamb until fully covered.
- Top with a few sprigs of thyme or rosemary.
- Leave to marinate for at least 4 to 5 hours, preferably overnight in the refrigerator (bring to room temperature before cooking). Turnover at least once partway through.
- Heat a skillet on medium-high heat, lay the seasoned lamb steak in the skillet, and let sear for a few minutes to develop a golden-brown exterior.
- Flip the steak over and sear the other side.
- Reduce the heat to medium and cook on both sides for around 7 to 8 minutes on each side, or until it reaches your desired level of doneness. Occasionally spoon some of the pan juices over the top of the steak to add more flavor.
- Remove from the pan and let the steak rest on a cutting board for a few minutes before serving, so the juices settle back into the meat. Resting it allows the juices to redistribute throughout the meat and will ensure you the most flavorful and tender steak.
- Don't forget to eat the juicy marrow out of the center bone!
Slice and serve with Asparagus, Mix Veggies, and Fries. Enjoy! And Remember ‘COOKING IS EASY’!
- Remove the lamb leg steaks from the fridge before cooking to bring them to room temperature to ensure even cooking.
- The cooking time is completely dependent on the thickness of your steak and how you prefer your steak to be cooked.
- Don't overcrowd the cooking pan/tray.