5-Ingredient Herb Crusted Lamb Leg Steaks

Ingredients

• id: lamb_leg_steaks metric: 4 steaks (200g each) imperial: 4 steaks (7 oz each) name: lamb leg steaks, 2cm thick

• id: mixed_herbs metric: 60ml imperial: 1/4 cup name: mixed fresh herbs (rosemary, thyme, oregano), chopped

• id: garlic metric: 4 cloves imperial: 4 cloves name: garlic, minced

• id: olive_oil metric: 60ml imperial: 1/4 cup name: extra virgin olive oil

• id: breadcrumbs metric: 80ml imperial: 1/3 cup name: panko breadcrumbs

Instructions

1. Remove {lamb_leg_steaks} from refrigerator 30 minutes before cooking. Pat dry and season generously with salt and pepper on both sides.

2. In a small bowl, combine {mixed_herbs}, {garlic}, {olive_oil}, and {breadcrumbs}. Mix until it forms a paste-like consistency.

3. Preheat grill to medium-high heat or heat a grill pan over medium-high heat. Oil the grates to prevent sticking.

4. Press the herb mixture firmly onto both sides of each lamb steak, using all of the mixture. Let rest for 5 minutes to set.

5. Grill steaks for 5-6 minutes per side for medium-rare (internal temp 54°C/130°F), or adjust timing for desired doneness.

6. Remove from grill and tent with foil. Rest for 5 minutes before serving. The temperature will rise 3-5 degrees during resting.

Tips

Lamb Selection: Choose steaks of even thickness for uniform cooking. Leg steaks are more economical than chops but equally delicious.

Herb Mix: Fresh herbs are essential for best flavor. A mix of rosemary, thyme, and oregano is classic, but experiment with your favorites.

Crust Adhesion: Press the herb mixture firmly and let it set before grilling. This helps create a cohesive crust that won't fall off.

Temperature Guide: For rare: 49°C (120°F), medium-rare: 54°C (130°F), medium: 60°C (140°F). Use a meat thermometer for accuracy.

Indoor Option: If grilling isn't possible, sear in a hot cast-iron skillet for 3 minutes per side, then finish in a 200°C (400°F) oven.

Serving Suggestions: Pair with roasted Mediterranean vegetables, Greek salad, or mint chimichurri. A robust red wine complements perfectly.