Do Lamb Steaks Take Longer to Cook Than Beef Steaks

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Lamb steaks are a sturdier, thicker and less expensive cut of meat than lamb chops. Steaks are cut from a leg of lamb, which can easily be divided into six or so hearty portions. Lamb steaks taste best when they're marinated to tenderize the meat. They can then be grilled or baked in a similar fashion to beef steaks.

Ingredients

• 6 lamb steaks, about 2/3-inch thick
• 2 large garlic cloves, peeled and chopped
• 1/2 tablespoon dried rosemary (or 1 tablespoon fresh)
• 1/2 cup olive oil
• Salt and pepper to taste

1. 1

   Ask your butcher to cut lamb steaks from a leg of lamb. Many butchers don't sell pre-cut lamb steaks. However, your butcher will be happy to cut them for you from a whole leg of lamb. One leg of lamb will typically yield six steaks, each large enough for one serving size.^[1]

   • Ask for steaks cut about 2/3-inch thick. This allows for a quick cooking time and tender results.
   • If your butcher doesn't have a leg of lamb, this method can also be used to cook lamb chops.

2. 

   2

   Mix your marinade. Peel and chop the garlic into fine pieces. Mix the garlic, rosemary, olive oil, and a pinch of salt and pepper in a shallow baking dish or another nonreactive dish. This marinade will penetrate the steaks for a tender result. If you're in the mood for a different flavor combination, try one of these:

   • Yogurt mint marinade: mix 1/2 cup whole milk yogurt, 2 cloves minced garlic, 2 tablespoons olive oil, 1/4 cup chopped mint, and salt and pepper to taste.^[2]
   • Tandoori-spiced marinade: mix 1/2 cup whole milk yogurt, 1/4 cup lime juice, 2 minced garlic cloves, 1 teaspoon minced ginger, 1 teaspoon sweet paprika, 1 teaspoon coriander, 1 teaspoon cumin,1 teaspoon turmeric, 1/2 teaspoon dry mustard, 1/2 teaspoon cayenne pepper, 1/4 teaspoon cinnamon and 1 teaspoon salt.^[3]
   • Barbecue marinade: Mix 1/2 cup soy sauce, 1/4 cup malt vinegar, 1/4 cup olive oil, 1/2 cup brown sugar, 2 tablespoons tomato sauce and 1/2 teaspoon salt.^[4]
   • Mustard marinade: Mix 1/4 cup olive oil, 1/4 cup lemon juice, 2 cloves minced garlic, 1 tablespoon soy sauce, 2 tablespoons Dijon mustard, and salt and pepper to taste.

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3. 

   3

   Lay the steaks in the marinade. Make sure the steaks get completely coated with the mixture on all sides. Add extra olive oil if necessary. When you're finished, cover the dish with plastic wrap.

4. 4

   Refrigerate for at least eight hours. You can start the recipe in the morning and refrigerate during the day, or do it the night before and let the steaks marinate overnight. Turn the steaks halfway through to make sure both sides get completely marinated.

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1. 1

   Preheat your broiler or light the grill. Lamb steaks taste best when they are seared with high heat or fire, so broiling or grilling are the optimal cooking methods. Allow the broiler or grill to fully heat up before proceeding.

   • If you're using a grill, let the coals burn until the fire dies down and the coals glow bright red. The steaks must be grilled over very high heat.
   • If you'd prefer to use a stovetop method, heat a cast iron skillet over medium high heat. Allow it to get very hot.

2. 

   2

   Place the steaks on the broiler rack or grill. Use tongs to transfer them from the marinade to the rack or grill. Reserve the extra marinade in its container. Arrange the steaks so that they are all centered over high heat with no overlap. If you're using a cast iron skillet, you may need to cook your steaks in more than one batch.

3. 

   3

   Sear the steaks on both sides to seal in the juices. Let the steaks cook on one side for thirty seconds, then quickly flip them to cook on the other side for thirty seconds. This keeps the steaks moist inside as they cook. Let the steaks continue cooking on the second side for five minutes.^[5]

4. 

   4

   Baste the steaks with extra marinade as they cook. Use leftover marinade to baste the steaks as they cook. A basting brush or barbecue mop is the best tool for the job.

5. 

   5

   Turn the steaks and cook for three more minutes. After three minutes, remove the steaks to a serving platter. This cooking time results in a medium rare steak that's still pink in the middle.

   • If you prefer medium to well done steaks, let them cook for an extra 30 seconds to 1 minute.
   • If you prefer rare steaks, remove them after the last side has cooked for 2 minutes.

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1. 1

   Preheat the oven to 190°C/375°F.

2. 

   2

   Heat one tablespoon of olive oil in a cast iron skillet. Heat the oil until its surface begins to shimmer and the skillet is hot.^[6]

3. 

   3

   Sear the steaks on both sides. Use tongs to remove them from the marinade and place them on the skillet. Reserve the marinade in its container. Sear on one side for 30 seconds. Flip the steaks and sear for another 30 seconds.

4. 

   4

   Transfer the steaks to a baking dish. It should be large enough to hold all of the steaks with no overlap.

5. 

   5

   Pour the remaining marinade over the steaks. Try to distribute it evenly over the steaks. Add extra salt and pepper to taste.

6. 6

   Bake the steaks for 30 minutes. Remove them from the oven and allow to cool for five minutes. Transfer the steaks to a serving platter and serve.

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Add New Question

• Question

  Can I pan-fry lamb?

  

  Yes, pan-fried lamb is easy to prepare even for an inexperienced cook.

• Question

  Can I make Swiss steak using a lamb steak?

  

  Yes, you can make Swiss steak with any red meat. It just won't taste quite the same.

• Question

  Can I cook lamb steaks in a crock pot?

  

  Absolutely, for one steak it is certainly too big but for several ones it could do the trick. Most of kitchen tools ae comparable. Here the stove is the most appropriate as you want to quickly cook the steak.

• Question

  How long would I bake 1 lamb steak of 1/2 lb?

  

  The recipe says 30 minutes at 190°C/375°F. If you think your steak is too thick, you can cook it for 5 extra minutes. Remember that you can cut a little piece of the steak to check the state of your dish. If it is steal too much red let it cook longer, if you get the same uniform color, it is cooked and you can serve.

• Question

  When you bake the lamb steaks do you cover with tin foil

  

  Amy Wright

  Community Answer

  It depends whether your lamb steaks are frozen. If you want them to defrost quicker, cook them in tin foil. You can do this even if they aren't frozen as well. The only issue with this is that condensation will occur and your steak will be soggy.

• Question

  What do you add to the lamb steaks before cooking in the oven

  

  Amy Wright

  Community Answer

  You can either add some marinade or some herbs and spices. But it doesn't really matter all that much, you can eat them plain if you want to! Some interesting things you might want to add can include curry spice, beef patty mix, chilli con carne spice, etc.

• Question

  Can I slow cook lamb leg steaks in the oven?

  

  Luciene Gonçalves de Oliveira

  Community Answer

  No, because the meat will be very soft and pasty. The correct thing is to leave the heat a little more moderate and always keep an eye on it.

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VideoRead Video Transcript

• If you love leg of lamb with mint sauce, try serving your steaks with mint sauce as well.

• Lamb steaks are excellent with a side of potatoes and spring greens.

Thanks for submitting a tip for review!

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About This Article

Article Summary X

To cook a lamb steak, start by heating some oil in a skillet. Then, sear the steak on both sides in the skillet, letting it cook for 30 seconds on each side. After you've seared the steak, transfer it to a baking dish and bake it in the oven for 30 minutes at 375 degrees Fahrenheit. To learn how to grill a lamb steak, keep reading!

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