Lamb Leg Steaks with Curry Butter Onions

This lamb steak recipe is already pretty perfect but feel free to experiment with some different flavours as well. You could pair it with lemon and hummus for more of a Middle Eastern vibe or surround it with tzatziki and olive oil for a more Mediterranean taste.

Choosing the Level of Doneness:

When cooking lamb steak, consider personal preferences for doneness. For a tender and juicy steak, aim for medium-rare, with an internal temperature of around 57°C. For those who prefer a slightly more cooked steak, medium-rare to medium, reaching an internal temperature of 63°C,, offers a balance of tenderness and flavour. Remember that lamb steaks will continue to cook slightly after being removed from the heat, so factor in this carry-over cooking when determining the desired doneness.

Choosing the Cut of Lamb Steak:

When selecting lamb steak, opt for cuts like loin chops or leg steaks, which offer a balance of tenderness and flavour. These cuts are typically well-suited for grilling or pan-searing, providing a delicious dining experience. Trim any excess fat before cooking to promote a leaner dish.

Tips for Success:

To ensure a successful lamb steak recipe, lightly coat the steak with oil before cooking to prevent sticking and enhance flavour. When grilling, preheat the grill to medium-high heat and oil the grates to prevent sticking. Avoid overcooking the lamb steak, as this can result in toughness. Use a meat thermometer to monitor the internal temperature and remove the steak from the heat when it reaches the desired level of doneness. Let the steak rest for a few minutes before serving to allow the juices to redistribute, ensuring a tender and flavorful result.