This is the easiest grilled lamb steak recipe. It’s an tender, juicy, and flavorful dinner paired with grilled asparagus.
Back in January, I traveled to New Orleans with the Tri-Lamb group. It was a trip of a lifetime, and I’m so grateful to have attended this sponsored trip. This post was not sponsored, and, as always all opinions are my own.
I’m not going to lie, I had one negative experience eating lamb as a kid. I’ve always ordered chicken at Greek restaurants, and avoided lamb ever since. But after eating lamb in Iceland last summer, and then trying so many different lamb dishes in New Orleans, I’m excited to share that I’m now a lamb lover. Many cuts are simple to prepare, and once you understand the flavor profile & which flavors and spices go well with it, lamb is a simple and delicious protein source.
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how this lamb steak fits into my lifestyle
I LOVE steaks. The grill’s sear, the tenderized meat, the flavor, the accompaniments-hello fries and grilled veggies! Why not try a different type of grilled protein. Lamb is sweet, tender, and slightly grassy. It’s a great departure from traditional beef, and it’s getting easier to find at grocery stores. I bought a pound of lamb steaks at Sprouts for just $10. That will last me a few meals, so it just costs $3-4/serving, which is quite affordable.
Also, just like kids, we as adults can continue to try different foods and exposing ourselves to different flavors. Our taste preferences change over time, and trying foods that may not be our favorites, when they’re prepared really well makes it easier too. I mean how many people do you know that hate a certain vegetable… until they tried it NOT steamed mushy. It’s totally a different experience at that point.
How it’ll make your life easier
Once you get the flavor pairings down, cooking lamb is easier. You’ll cook the different cuts similarly to it’s beef counterpart, but the flavor pairings are quite different.
Here are a couple flavor pairing recommendations courtesy of my trip to the Goldring School for Culinary Medicine at Tulane University in New Orleans.
- red wine
- curry powder
- fruit (mango, apricot, dates, raisins, figs)
Quick Notes on This Recipe
How to cook lamb
Cooking techniques and time depends on the cut of lamb you’re using. Chops & steaks can be cooked quickly, over the grill for example. Lamb chops are cut from the rib meaning that they’re super tender and delicious, but they’re also the most expensive cut of lamb. Shanks and shoulders need to be cooked for longer, so roasting or braising them is recommended. Use a thermometer to measure the internal temperature. I like them cooked between 145-160 degrees (medium-rare to medium)
Spices to use with lamb
- curry powder
How to cook this lamb steak
- I first marinate in plain yogurt for 15 minutes to two hours before grilling. The acidity of the yogurt quickly tenderizes the meat, and adds another layer of flavor. Make sure to remove excess yogurt before grilling as it’ll burn quickly. You can use a clean paper towel to blot the yogurt off. Then season with lemon pepper & place on a hot grill.
- Add the asparagus or other veggies you’re using to the grill right away. They’ll take about the same amount of time to cook.
- Just grill the lamb for 5 minutes on each side for a medium-rare steak. Your steak will come off the grill easily once it’s cooked enough.
- Remove once it’s done. You can check with a meat thermometer. The meat should be 145+ degrees in the middle. 170 degrees is well done, so I usually like my steaks between 145-160 degrees for a nice medium-rare.
- Make sure to let it stand for 10 minutes before eating. This will seal in the juices, so you’ll get a tender and juicy steak instead of a juicy plate.
Grilled Lamb Steaks with Asparagus
- cooking spray
- 1 tablespoon plain yogurt
- 4 oz lamb steak
- 1 teaspoon lemon pepper
- 10 stocks asparagus and other vegetables if desired
- 1/2 whole lemon
- 1/2 teaspoon dried oregano or marjoram
- Heat up grill or grill pan. While grill is heating, spread a thin layer of yogurt (1 tbsp) on both sides of the steak. Let sit for at least 10 minutes, or up to 2 hours. Slice ends off asparagus (10 stocks).
- Pat steaks dry with paper towel and then season with lemon pepper (1 tsp) prior to placing on grill, removing excess yogurt. Place steak and vegetables on grill, set timer for 5 minutes.
- Flip steak after 5 minutes and rotate asparagus. Cook for another 5 minutes.
- Remove steak and vegetables from grill. Let steak rest for 10 minutes to seal in the juices. Prior to serving, squeeze lemon juice (1/2 whole) over steak and vegetables, sprinkle dried oregano (1/2 tsp) over as well. Enjoy.
easy ways to repurpose this recipe
- add extra veggies and top the veggies & lamb over a bed of greens for a simple salad. It’d be great with a simple tzatziki dressing (yogurt + lemon + cucumbers + garlic)
Let’s get chatty:
- Have you tried lamb before?
- What would you add to this grilled lamb steak?