How to Cook Lamb Steaks

Co-authored by wikiHow Staff

Last Updated: December 2, 2020 References Tested

Lamb steaks are a sturdier, thicker and less expensive cut of meat than lamb chops. Steaks are cut from a leg of lamb, which can easily be divided into six or so hearty portions. Lamb steaks taste best when they're marinated to tenderize the meat. They can then be grilled or baked in a similar fashion to beef steaks.

Ingredients

6 lamb steaks, about 2/3-inch thick
2 large garlic cloves, peeled and chopped
1/2 tablespoon dried rosemary (or 1 tablespoon fresh)
1/2 cup olive oil
Salt and pepper to taste

Method 1

Method 1 of 3:

Prepping the Lamb Steaks

1
Ask your butcher to cut lamb steaks from a leg of lamb. Many butchers don't sell pre-cut lamb steaks. However, your butcher will be happy to cut them for you from a whole leg of lamb. One leg of lamb will typically yield six steaks, each large enough for one serving size.^{[1]
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- Ask for steaks cut about 2/3-inch thick. This allows for a quick cooking time and tender results.
- If your butcher doesn't have a leg of lamb, this method can also be used to cook lamb chops.
2
Mix your marinade. Peel and chop the garlic into fine pieces. Mix the garlic, rosemary, olive oil, and a pinch of salt and pepper in a shallow baking dish or another nonreactive dish. This marinade will penetrate the steaks for a tender result. If you're in the mood for a different flavor combination, try one of these:
- Yogurt mint marinade: mix 1/2 cup whole milk yogurt, 2 cloves minced garlic, 2 tablespoons olive oil, 1/4 cup chopped mint, and salt and pepper to taste.^{[2]
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- Tandoori-spiced marinade: mix 1/2 cup whole milk yogurt, 1/4 cup lime juice, 2 minced garlic cloves, 1 teaspoon minced ginger, 1 teaspoon sweet paprika, 1 teaspoon coriander, 1 teaspoon cumin,1 teaspoon turmeric, 1/2 teaspoon dry mustard, 1/2 teaspoon cayenne pepper, 1/4 teaspoon cinnamon and 1 teaspoon salt.^{[3]
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- Barbecue marinade: Mix 1/2 cup soy sauce, 1/4 cup malt vinegar, 1/4 cup olive oil, 1/2 cup brown sugar, 2 tablespoons tomato sauce and 1/2 teaspoon salt.^{[4]
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- Mustard marinade: Mix 1/4 cup olive oil, 1/4 cup lemon juice, 2 cloves minced garlic, 1 tablespoon soy sauce, 2 tablespoons Dijon mustard, and salt and pepper to taste.
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3
Lay the steaks in the marinade. Make sure the steaks get completely coated with the mixture on all sides. Add extra olive oil if necessary. When you're finished, cover the dish with plastic wrap.
4
Refrigerate for at least eight hours. You can start the recipe in the morning and refrigerate during the day, or do it the night before and let the steaks marinate overnight. Turn the steaks halfway through to make sure both sides get completely marinated.

Method 2

Method 2 of 3:

Grilling the Lamb Steaks

1
Preheat your broiler or light the grill. Lamb steaks taste best when they are seared with high heat or fire, so broiling or grilling are the optimal cooking methods. Allow the broiler or grill to fully heat up before proceeding.
- If you're using a grill, let the coals burn until the fire dies down and the coals glow bright red. The steaks must be grilled over very high heat.
- If you'd prefer to use a stovetop method, heat a cast iron skillet over medium high heat. Allow it to get very hot.
2
Place the steaks on the broiler rack or grill. Use tongs to transfer them from the marinade to the rack or grill. Reserve the extra marinade in its container. Arrange the steaks so that they are all centered over high heat with no overlap. If you're using a cast iron skillet, you may need to cook your steaks in more than one batch.
3
Sear the steaks on both sides to seal in the juices. Let the steaks cook on one side for thirty seconds, then quickly flip them to cook on the other side for thirty seconds. This keeps the steaks moist inside as they cook. Let the steaks continue cooking on the second side for five minutes.^{[5]
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4
Baste the steaks with extra marinade as they cook. Use leftover marinade to baste the steaks as they cook. A basting brush or barbecue mop is the best tool for the job.
5
Turn the steaks and cook for three more minutes. After three minutes, remove the steaks to a serving platter. This cooking time results in a medium rare steak that's still pink in the middle.
- If you prefer medium to well done steaks, let them cook for an extra 30 seconds to 1 minute.
- If you prefer rare steaks, remove them after the last side has cooked for 2 minutes.

Method 3

Method 3 of 3:

Baking the Lamb Steaks

1
Preheat the oven to 190°C/375°F.
2
Heat one tablespoon of olive oil in a cast iron skillet. Heat the oil until its surface begins to shimmer and the skillet is hot.^{[6]
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3
Sear the steaks on both sides. Use tongs to remove them from the marinade and place them on the skillet. Reserve the marinade in its container. Sear on one side for 30 seconds. Flip the steaks and sear for another 30 seconds.
4
Transfer the steaks to a baking dish. It should be large enough to hold all of the steaks with no overlap.
5
Pour the remaining marinade over the steaks. Try to distribute it evenly over the steaks. Add extra salt and pepper to taste.
6
Bake the steaks for 30 minutes. Remove them from the oven and allow to cool for five minutes. Transfer the steaks to a serving platter and serve.

Community Q&A

Question

Can I pan-fry lamb?

Community Answer

Yes, pan-fried lamb is easy to prepare even for an inexperienced cook.
Question

Can I make Swiss steak using a lamb steak?

Clheart

Community Answer

Yes, you can make Swiss steak with any red meat. It just won't taste quite the same.
Question

Can I cook lamb steaks in a crock pot?

Ben Tri

Community Answer

Absolutely, for one steak it is certainly too big but for several ones it could do the trick. Most of kitchen tools ae comparable. Here the stove is the most appropriate as you want to quickly cook the steak.