Our Favorite Recipes

An ever-growing collection for the discerning gourmet

Kick Off Grilling Season with Lamb Leg Steaks

Print Friendly

Recipe: Taste with the Eyes

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! Memorial Day weekend officially kicks off the summer grilling season.
Grilling Lamb steak can be super easy and fast. Below are suggestions for great side dishes and sauce that compliment with this recipe.


  • Olive oil
  • Chopped garlic
  • Chopped parsley
  • Combination dy rub: sea salt,, granilated garlic, granulated onion, back pepper, oregano, paprika, celery seed, parley and rosemary



For lamb steaks cooked CHARRED-MEDIUM:

Marinate lamb leg steaks overnight in a mixture of all ingredients above.

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.


Side dish: 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.


“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.

Bon Appetit!