Recipe: Lamb Leg Steak

Making Sunday dinner this weekend? How about a tender and delicious lamb leg steak? This cut of meat is perfect for quick searing in a pan and it packs flavour, too.

Ingredients

• 12 oz lamb leg steak
• 2 tablespoons of canola oil
• 3 tablespoons of Montreal steak spice

Gather everything you need.

First – take out your meat and blot it with some paper towel. Rub in 1/2 the oil on one side and 1/2 the steak spice. Repeat on the other side.

Lay out some plastic wrap and place the steak in the centre. Wrap tightly. Let that sit in the fridge for 3-4 hours.

Get a nonstick pan nice and hot – around 7 on the dial (my brother cooked the steaks on 7 and that was a bit too hot – all stoves are different. You want the pan to be hot, but not so hot that it burns the steak) – no additional oil is needed. Wait about 3 minutes. Place the steak in the pan.

Cook each side for about 7-10 minutes. Centre should reach 155 for rare to medium rare. Just a little note if you’re not too familiar with cooking steaks – you need to watch them, and turn them often. Cook one side for 2-3 minutes, then flip. Then back to the other side, and back again, until each side has had a total of 7-10 minutes. This bit of info may have helped my brother. Happy steak cooking!

Done!

So good – visit tomorrow and Saturday for the rest of your weekend meal…beets and cauliflower? I think so.

Eat up.

Recipe

Print Recipe

Lamb Leg Steak

Author: Ali

Servings: 1 steak

Making Sunday dinner this weekend? How about a tender and delicious lamb leg steak? This cut of meat is perfect for quick searing in a pan and it packs flavour, too.

Prep Time4 hours hours

Cook Time10 minutes minutes

Total Time4 hours hours 10 minutes minutes

CourseDinner

CuisineAmerican

Ingredients

• 12 oz lamb leg steak
• 2 tablespoons of canola oil
• 3 tablespoons of Montreal steak spice

Instructions

• Gather everything you need.
• First - take out your meat and blot it with some paper towel. Rub in 1/2 the oil on one side and 1/2 the steak spice. Repeat on the other side.
• Lay out some plastic wrap and place the steak in the centre. Wrap tightly. Let that sit in the fridge for 3-4 hours.
• Get a nonstick pan nice and hot - around 7 on the dial (my brother cooked the steaks on 7 and that was a bit too hot - all stoves are different. You want the pan to be hot, but not so hot that it burns the steak) - no additional oil is needed. Wait about 3 minutes. Place the steak in the pan.
• Cook each side for about 7-10 minutes. Centre should reach 155 for rare to medium rare. Just a little note if you're not too familiar with cooking steaks - you need to watch them, and turn them often. Cook one side for 2-3 minutes, then flip. Then back to the other side, and back again, until each side has had a total of 7-10 minutes. This bit of info may have helped my brother. Happy steak cooking!