How to cook lamb leg steak

How to Cook Lamb Leg Steak: Cut from the hind leg of the lamb, this lean and tender steak offers a delicious alternative to chops. Raised grazing on the lush, diverse pastures of the Yorkshire Dales, the lamb develops a complex and distinct flavour. Cooked to a blushing medium, a lamb leg steak makes an excellent choice for a midweek supper.

A lamb leg steak is best cooked in a pan or over the coals of a BBQ. It doesn’t take long to cook – 7 to 9 minutes should result in a perfectly pink finish. Like all steaks, it will benefit greatly from a rest before carving and serving.

1. Take the lamb out of the fridge, remove packaging, pat dry with kitchen paper, and place on a plate to reach room temperature.
2. Lightly oil* the steak and season generously with coarse sea salt and cracked black pepper.
3. Heat a non-stick pan or cast iron skillet until it just begins to smoke.
4. Add the steak to the dry pan, resisting the urge to move it. After 90-seconds, flip when a rich colour has developed.
5. Cook the other side for 90-seconds, then reduce the heat slightly. Turn the steak every 30-seconds for a total cooking time of approximately 4-6 minutes, resulting in a medium-rare finish.
6. Remove from the pan and allow to rest for 6 minutes before serving.

*Select an oil with a high smoking point and neutral flavour.

• Add a knob or two of butter to the pan when you reduce the heat. As the butter foams and turns golden brown, use it to baste the steak.
• For extra flavour, add a crushed garlic clove and a couple of rosemary sprigs to the pan while cooking.

Lamb and anchovy are a classic pairing, and Valentine Warner’s Lamb Leg Steak Recipe with Anchoïade beautifully celebrate this flavour combination. The rich, umami depth of anchovy complements the lamb’s natural sweetness, making for an unforgettable dish. Alternatively, for a thoroughly Mediterranean setting, serve lamb leg steak alongside roasted courgettes and a black olive dressing for a fresh yet robust meal. Or, try a smoky aubergine side and finish with salmoriglio – a vibrant Sicilian dressing of lemon, olive oil, and herbs that brings a zesty contrast to the lamb’s hearty flavour.