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Grilled lamb leg steak with a bone in the center, garnished with fresh herbs and lemon wedges on a beige scalloped plate.
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Grilled Lamb Leg Steaks Recipe

Bone-in lamb leg steaks marinated in lemon, garlic, and fresh herbs, then grilled to a hard char at medium-high heat. Done in under an hour.
Prep Time15 minutes
Cook Time12 minutes
Marinate Time30 minutes
Total Time57 minutes
Course: Main Course
Cuisine: Mediterranean
Servings: 4 servings (about 6 oz per person)
Calories: 156kcal
Author: Abi Gunasekaran

Equipment

Ingredients

For the Marinade:

  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh oregano chopped
  • 1 tablespoon fresh rosemary chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika

For the Lamb:

  • 1 1/2 pounds lamb leg steaks bone-in preferred, at least 3/4 inch thick

Instructions

Make the Marinade

  • Whisk olive oil, minced garlic, lemon juice, lemon zest, oregano, rosemary, salt, pepper, and smoked paprika in a bowl until combined.
    A glass bowl containing a mixed marinade with herbs and spices, and a metal spoon resting inside.

Marinate the Lamb

    Score the fat cap with 2–3 shallow cuts to prevent curling on the grill.
  • Place lamb leg steaks in a shallow dish or zip-lock bag. Pour marinade over the steaks, coat thoroughly. Cover and refrigerate at least 30 minutes, up to 4 hours maximum.
    Two raw lamb leg steaks marinated with herbs and spices are placed in a rectangular metal tray on a light-colored surface.

Prep for Grilling

  • Remove lamb from the fridge 15 minutes before grilling. Heat grill to medium-high (400–450°F). Clean and lightly oil the grates.

Grill

  • Remove steaks from marinade and shake off excess.
  • Gas grill: Preheat all burners to medium-high for 10 minutes, then turn off one burner to create a cool zone. Cook steaks over the hot side.
    Charcoal grill: Light a full chimney and let coals ash over. Pile coals on one side for a two-zone setup. Cook steaks over the coals.
    Either way, you need a temp around 400–450°F and to preheat the grates before the steaks go on.
  • Grill 4–6 minutes per side until a deep crust forms. Pull at 130°F internal for medium-rare (coasts to 135°F at rest) or 140°F for medium.

Rest and Serve

  • Rest steaks 5 minutes under loosely tented foil. Slice against the grain. Finish with a squeeze of fresh lemon and torn herbs.
    Grilled lamb leg steak with a bone served on a plate, garnished with fresh herbs and lemon wedges.

Notes

  • Marinate no longer than 4 hours — lemon acid degrades texture past that point.
  • Always probe the thickest part of the meat away from the bone.
  • Leftovers keep 3 days refrigerated. Reheat on a hot grill or cast iron 1–2 minutes per side.

Nutrition

Serving: 1serving | Calories: 156kcal | Carbohydrates: 3g | Protein: 15g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 48mg | Sodium: 638mg | Potassium: 211mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 161IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 2mg