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Seared lamb leg steaks with a bone, topped with mint sauce, served with lemon wedges and mint leaves on a white plate.
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Pan Seared Lamb Leg Steaks with Mint Gremolata

Cast iron so hot it smokes, fat that renders and chars at the edges, a mint gremolata that blooms the second it hits warm meat. Lamb leg steaks the way they were meant to be cooked.
Prep Time10 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Mediterranean
Servings: 2 servings (1 steak per person)
Calories: 457kcal
Author: Abi Gunasekaran

Equipment

Ingredients

  • 2 lamb leg steaks
  • 1 1/2 tablespoons olive oil
  • 2 garlic cloves minced
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper

For the Mint Gremolata

  • 1/4 cup fresh mint finely chopped
  • 1/4 cup fresh parsley finely chopped
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 garlic clove minced
  • 2 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Instructions

Bring to Temp

  • Pull the lamb steaks from the fridge 20–30 minutes before cooking. Pat them completely dry with paper towels.

Season

  • Mix olive oil, minced garlic, ground cumin, kosher salt, and black pepper. Rub on both sides of each steak.
    Two raw marinated lamb steaks with visible seasonings on a white plate, placed on a beige surface with a brown cloth, mint leaves, and a lemon nearby.

Heat the Pan

  • Heat a cast iron skillet over medium-high heat for at least 3 minutes until smoking hot. No additional oil needed.

Sear

  • Place steaks in the skillet without crowding. Cook 3–5 minutes per side until the crust is deep brown and the edges show rendered fat. Do not move them. (Steaks over 1 inch thick: finish in a 400°F oven after searing both sides.)
    Two seasoned lamb leg steaks searing in a black cast iron skillet.
    • If the pan isn't smoking when you add the steaks, take it off the heat and wait. A pan that's almost hot enough won't give you a good sear. We often test the heat by gently placing the fat cap onto the pan; if it doesn't immediately sizzle, we wait to add the meat.

Rest

  • Pull when an instant-read thermometer reads 150°F - or when the meat has a deep sear and the fat starts to curl in at the edges - the carryover cooking brings them to 155–160°F during rest. Tent loosely and rest for 5.

Make the Gremolata

  • While the lamb rests, pulse mint, parsley, lemon zest, lemon juice, garlic, olive oil, salt, and pepper in a small food processor until roughly chopped and cohesive. Taste and adjust salt.
    A small bowl filled with green mint gremolata sauce, placed on a light-colored surface with parts of other dishes visible nearby.

Serve

  • Spoon gremolata over the warm steaks. Finish with a squeeze of fresh lemon. Serve immediately.
    Two cooked lamb leg steaks with mint sauce, garnished with lemon wedges and mint, served on a white oval plate. Grilled asparagus and sauce bowls are in the background.

Notes

  • Lamb leg steaks are leaner than shoulder chops - pulling at medium-rare (130°F) leaves the fat waxy. Medium (155–160°F) is correct for this cut.
  • Two steaks at most in a 10-inch skillet; otherwise, you're crowding the pan, and you won't get a good sear. Cook them in batches and hold in a 200°F oven if needed to keep them warm.
  • Make the gremolata while the lamb rests, not ahead of time. The fresh herbs bloom against the warm meat.
  • Refrigerate leftovers in an airtight container up to 3 days. Reheat in a hot cast-iron pan for 60–90 seconds per side. Avoid microwaving leftovers.

Nutrition

Serving: 1serving | Calories: 457kcal | Carbohydrates: 4g | Protein: 40g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 127mg | Sodium: 1317mg | Potassium: 558mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 883IU | Vitamin C: 17mg | Calcium: 60mg | Iron: 5mg