Lamb Leg Steak With Maple Chevre Shiitake Sauce Recipes

LAMB LEG STEAK WITH OLIVE RELISH AND TOMATOES

Lamb Leg Steak With Olive Relish and Tomatoes image

Most lamb cuts can be made into chops. Some are expensive, like rib chops (from the rack) or loin chops (which look like miniature T-bone steaks), but there are also cheaper shoulder chops and sirloin chops. An easy chop to cook is the meaty, lean center-cut lamb leg steak, a thick slice with a round bone in the center. If you have ever grilled a butterflied lamb leg and found it difficult to cook evenly and carve, a lamb leg steak is a surprisingly easy way to go. Seasoned with salt and pepper, rosemary and garlic, it takes about 10 minutes to cook. Of course, if you're grilling over coals, it will take time for your grill to be ready, but that gives your steak time to marinate: It tastes best if it is seasoned at least 20 minutes before cooking.

Provided by David Tanis

Categories meat

Time 45m

Yield 3 to 4 servings

Number Of Ingredients 13

Ingredients

1 center-cut lamb leg steak, about 1 1/2 pounds, cut 1 1/2 to 2 inches thick
Salt and pepper
1 tablespoon roughly chopped rosemary
2 tablespoons extra-virgin olive oil
4 garlic cloves, thinly sliced
4 medium tomatoes, halved horizontally (optional)
Large handful of arugula, for garnish
3/4 cup roughly chopped pitted olives, a mix of black and green
1/4 cup extra-virgin olive oil
1/2 lemon, skin on, seeded and finely chopped (about 2 tablespoons)
1 garlic clove, smashed
Red-pepper flakes, to taste
Salt and pepper

Steps:

Prepare the lamb: Season lamb generously on both sides with salt and pepper. Sprinkle with rosemary, olive oil and garlic, smearing with hands to coat. Set aside at room temperature. Season cut sides of tomatoes, if using, with salt. (Light the grill now, if using charcoal.)
Make the olive relish: Stir together chopped olives, olive oil, lemon, garlic and red pepper in a small bowl. Taste and adjust seasoning.
Have a charcoal grill ready or heat a ridged stovetop grill or cast-iron pan over medium-high heat. Grill or sear the lamb steak on one side for about 5 minutes, until nicely browned. Flip steak and cook on the other side for about 5 minutes more, until juices appear on the surface. Set aside to rest.
Place tomatoes, if using, seasoned with salt and pepper, cut-side-up on grill, pan or broiler, and cook for about 5 minutes, until heated through, but still firm.
To serve, slice lamb into 1/8-inch slices and arrange on a platter. Surround with tomatoes and arugula. Pass olive relish separately.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 22 grams, Carbohydrate 3 grams, Fat 30 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 6 grams, Sodium 241 milligrams, Sugar 0 grams

GRILLED LEG OF LAMB STEAKS

Grilled Leg of Lamb Steaks image

This is the first time I tried leg steaks. I found them to be a delicious and very tender cut of lamb. This is how I was told to prepare them by my mother. Mmmmm very good.

Provided by nichole

Categories Meat and Poultry Recipes Lamb Leg

Time 50m

Yield 4

Number Of Ingredients 5

Ingredients

4 bone-in lamb steaks
¼ cup olive oil
4 large cloves garlic, minced
1 tablespoon chopped fresh rosemary
salt and ground black pepper to taste

Steps:

Place lamb steaks in a single layer in a shallow dish. Cover with olive oil, garlic, rosemary, salt, and pepper. Flip steaks to coat both sides. Let sit until steaks absorb flavors, about 30 minutes.
Preheat an outdoor grill for high heat and lightly oil the grate. Cook steaks until browned on the outside and slightly pink in the center, about 5 minutes per side for medium. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).

Nutrition Facts : Calories 327.3 calories, Carbohydrate 1.7 g, Cholesterol 92.9 mg, Fat 21.9 g, Fiber 0.2 g, Protein 29.6 g, SaturatedFat 5.3 g, Sodium 112.1 mg, Sugar 0.1 g