Boneless Lamb Leg Steaks
Ingredients
LAMB
Cooking Instructions
Boneless lamb leg steaks at 220g are perfect for a fast sear – about 2 to 2.5 cm thick, lean, and they love being pink in the middle. Treat them like a good steak, not a roast.
Thaw
Pan-fried (best for crust)
Bring up to temp. 30 minutes out of the fridge. Pat very dry.
Season. Salt, cracked black pepper, and a rub of olive oil. Add crushed garlic and rosemary if you like.
Heat. Heavy pan on high until just smoking. Add a splash of oil.
Sear. Lay steak away from you. Don't move it.
3 minutes first side for a good crust
Flip, 2-3 minutes second side
Butter baste (optional). Last 30 seconds add a knob of butter, a smashed garlic clove and thyme, spoon over.
Check.
52-54°C rare
57-60°C medium-rare (ideal for leg)
63-65°C medium
Pull it 2-3°C early, it rises while resting.
Rest. 5 minutes on a warm board, loosely covered with foil.
Total pan time: 5-6 minutes.
Grill or BBQ
Preheat very hot.
Oil the steak, not the bars.
4 minutes per side for medium-rare, 5 minutes per side for medium.
Rest 5 minutes.
Oven finish (if very thick)
Sear 2 minutes per side in a pan, then transfer to 200°C fan oven for 3-4 minutes. Rest as above.
Air fryer
200°C, preheat 3 minutes
8-9 minutes total, flip at 4 minutes
Check at 7 minutes – air fryers run hot. Rest 5 minutes.
Tips
How to tell it's done without a probe
Press the centre with tongs. It should feel like the base of your thumb when thumb and middle finger touch – springy with resistance. Still soft means rare, firm means well done. Juices should run faintly pink, not red.
Don't overcook it
Leg steak has almost no fat marbling. Go past 68°C and it turns grey and chewy fast. For 220g, more than 8 minutes total heat is usually too much.
Quick flavour ideas
Classic: rosemary, garlic, lemon zest
Greek: oregano, olive oil, splash of red wine vinegar
Minted: sea salt and a spoon of mint sauce after resting
Serve
Slice across the grain after resting. Great with roast new potatoes and peas, in a pitta with tzatziki, or cold the next day in a salad.
Do not refreeze after thawing.
Weight / Portions
MIN NET WEIGHT
10 X 220g APPROX
