Kick Off Grilling Season with Lamb Leg Steaks
It’s the time to honor our Fallen while we celebrate our Freedom. Memorial Day weekend officially kicks off the summer grilling season. It’s a day to balance solemnity with revelry. A day to pay our utmost respect to those who have laid down their lives to defend our freedom and ensure our liberty…we fire up the grill in celebration.
Lean, large, and very flavorful – the cross-section through the center of the hind leg – lamb leg steaks are great for grilling. Appropriately kicking off the year’s grilling season with this bold esoteric cut of lamb…as a prelude to summer adventure around the BBQ!
Grilled Lamb Leg Steaks Recipe
For lamb steaks cooked CHARRED-MEDIUM:
Marinate lamb leg steaks in a mixture of olive oil, chopped garlic, chopped parsley, and any dry seasoning rub that complements grilled meat. We like one from our butcher – a combination of fine sea salt, granulated garlic, granulated onion, black pepper, oregano, paprika, celery seed, parsley and rosemary.
Rub the steaks with seasoning, then put them in a resealable plastic bag with plenty of chopped garlic and parsley, and some olive oil. Refrigerate overnight.
Let the steaks sit at room temperature for about 30 minutes before grilling. Season with Kosher salt and fresh ground black pepper just before grilling.
Fire up the grill to HOT (approximately 600°).
Place steaks on the grill and close the lid. Four minutes later, turn them over and grill for another 3 minutes. (Time will vary with different grills).
Remove the steaks to a platter and let them rest before serving.
This procedure results in steaks with a nicely charred exterior and a juicy pink center. Of course, feel free to adjust cooking times to your liking.
Steakhouse-Style Sides for Grilled Lamb Leg Steaks
Smashed Potatoes with Scallion Relish
- scallions, sliced
- jalapeños, sliced
- capers, rinsed
- olive oil
- rice wine vinegar
- salt and pepper
Combine scallions, jalapeños, and capers with a splash each of olive oil and rice wine vinegar, then season to taste with salt and pepper.
Serve scallion relish over your favorite smashed potatoes.
Simply serve grilled lamb leg steak along with smashed potatoes topped with scallion relish. Nothing else is needed. Except a beer or a nice glass of Malbec.
Steakhouse-Style Grilled Lamb Leg Steak, over Lentils, with Chimichurri
“Steakhouse-Style” Lentil Recipe
- 2 carrots, small dice
- 1 shallot, minced
- 2 garlic cloves, minced
- 1/4 c. plus 1 T. olive oil, divided
- 2 T. red wine vinegar
- 1 T. dijon mustard
- 2 c. cooked lentils
- salt and pepper
- parsley, chopped
Saute carrot in 1 T. olive oil until softened. Add shallot and garlic and cook another minute or two. Add vinegar, dijon, and 1/4 cup of olive oil and mix well. Fold in lentils to heat through. Season with salt and pepper. Remove from heat, fold in chopped parsley.
Chimichurri (Argentinian Grilled Meat Accompaniment)
- 1 c. flat leaf parsley, tight-packed
- 2 T. fresh oregano leaves
- 3 garlic cloves
- 1 small jalapeño, seeded
- 2 T. red wine vinegar
- about 1/2 c. olive oil
- salt to taste
Combine parsley, oregano, garlic, jalapeño, and vinegar in a food processor. Stream in olive oil to get a pesto-like consistency. Season with salt.
Serve lamb steaks over warm lentils. Top steak with a generous ladle of chimichurri. Throw on some extra parsley.
Honoring Those Who Have Laid Down Their Lives
To Defend Our Freedom & Ensure Our Liberty
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9 thoughts on “Kick Off Grilling Season with Lamb Leg Steaks”
This looks so inviting but I’ve never seen that cut of meat in the shops around here. I’ll have to ask my butcher. The rub you used sounds so flavorful, and the lentils and chimichurri sauce were a perfect accompaniment. This must have been lip-smacking good.
Hi Linda – Lip-Smacking 🙂
Yep. The lamb leg steaks are my favorite for grilling. And they are so big, there is always left over to make lamb tacos.
I have no words, except that it makes me drool! Wow!
not sure if i should focus on the sexy lamb steak or that game changing scallion relish. i am soooooo making this soon. drool festival here.
Can you please give the marinade/rub recipe? Maybe make the recipes included in this mouthwatering post printable so I can take them to the grocery store for ingredients?
Hi Jill – you can use any good savory dry steak rub on the market. Rub the steaks, put in plastic bag with plenty of chopped garlic, parsley, and olive oil. Refrigerate over night. There’s no real recipe per se. Happy Memorial Day!