Grilled Lamb Leg Steaks
Recipe prepared by Kita Roberts | Serves 4 | Prep: 15 mins. | Marinate: 30 mins. | Cook: 12 mins.
Grilled lamb leg steaks are about to be your new weeknight favorite. They take on bright, zesty marinades beautifully, get a delicious char, and are ready in under an hour. They're a perfect, delicious alternative to your usual beef steak, but honestly? They taste even better.
Instructions
Whisk olive oil, minced garlic, lemon juice, lemon zest, oregano, rosemary, salt, pepper, and smoked paprika in a bowl until combined.
Score the fat cap with 2–3 shallow cuts to prevent curling on the grill.
Place lamb leg steaks in a shallow dish or zip-lock bag. Pour marinade over the steaks, coat thoroughly. Cover and refrigerate at least 30 minutes, up to 4 hours maximum.
Remove lamb from the fridge 15 minutes before grilling. Heat grill to medium-high (400–450°F). Clean and lightly oil the grates.
Remove steaks from marinade and shake off excess.
Gas grill: Preheat all burners to medium-high for 10 minutes, then turn off one burner to create a cool zone. Cook steaks over the hot side.
Charcoal grill: Light a full chimney and let coals ash over. Pile coals on one side for a two-zone setup. Cook steaks over the coals.
Either way, you need a temp around 400–450°F and to preheat the grates before the steaks go on.
Grill 4–6 minutes per side until a deep crust forms. Pull at 130°F internal for medium-rare (coasts to 135°F at rest) or 140°F for medium.
Rest steaks 5 minutes under loosely tented foil. Slice against the grain. Finish with a squeeze of fresh lemon and torn herbs.
Ingredients
For the Marinade
2 tablespoons olive oil
3 cloves garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 tablespoon fresh oregano, chopped
1 tablespoon fresh rosemary, chopped
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon smoked paprika
For the Lamb
1 ½ pounds lamb leg steaks, bone-in preferred, at least ¾ inch thick
This recipe originally appeared on GirlCarnivore.com/grilled-lamb-leg-steaks/.