Leg Lamb Steaks with Rosemary, Garlic & Lemon

Leg Lamb Steaks with Rosemary, Garlic & Lemon

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This is such a quick dinner idea and one of my absolute favourites. Grilled Lamb, on the table in less than 30 minutes; what’s not to love!

Serves 4


3 leg lamb steaks (approx 175g each)
3 sprigs of rosemary, stripped
2 gloves of garlic, peeled
Zest & juice of 1 lemon
2 tbsp rapeseed oil, plus extra for oiling the cooking grate
2 tsp Maldon sea salt
1 tsp freshly cracked black pepper


  1. Roughly chop the rosemary and garlic and place in a bowl with the other ingredients. Evenly coat the lamb leg steaks and leave covered somewhere cool until the BBQ is ready.
    *This can be made easier with a small food processor or smoothie style blender.
  2. Preheat the BBQ for 250c direct heat with an indirect safety area; lid down vents open.
  3. Clean the grate using your grill brush and oil with the extra rapeseed oil.
  4. Place the steaks over the area of direct heat and close the lid. Cook for 3 minutes and check the see if they turn easily.
  5. Close the lid and cook for a further 2 minutes on the second side, before checking the core temperature using a digital temperature probe.
  6. If you like your lamb pink cook it to 55c, or for more well done cook to a core temperature of 75c.
  7. To cook the lamb through more without overcooking the outside, slide the steaks to the area of indirect heat and replace the lid.
  8. Once the steaks reach your desired temperature remove from the BBQ to rest on a warm plate under a sheet of tinfoil.
  9. Slice and serve with boiled new potatoes and seasonal greens.

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