Chargrilled Leg of Lamb Steaks – A Flavourful Recipe Worth Repeating

There’s something undeniably satisfying about the sizzle of lamb steaks hitting a hot barbecue. The aroma alone is enough to stop conversation mid-sentence. Once that first bite is taken — tender, aromatic, beautifully charred — it’s clear why this dish deserves a place on repeat. Whether it’s for a summer gathering or a Sunday dinner upgrade, chargrilled lamb leg steaks strike the ideal balance between ease and elegance.

If you’re craving a recipe that celebrates simplicity while delivering deep, satisfying flavour, this one does just that. From the cut to the cooking method, each step builds towards something truly rewarding.

Lamb leg steaks are cut from the hind leg and are known for their lean texture and bold flavour. When cooked over medium heat, the marbled fat renders gently, keeping the lamb tender while creating a flavourful crust on the outside. Chargrilling is the ideal method, as it enhances the natural depth without overpowering the cut.

Because lamb leg steaks are relatively quick to cook, they’re perfect for those who want that barbecue feeling without hours of slow roasting. With just the right approach, you can achieve a result that’s crisp on the outside and succulent in the centre.

The base of this recipe is so easy that just about anybody can do this. You’ll only need:

• 2–4 lamb leg steaks (about 200g each, ideally bone-in)
• 3 tablespoons olive oil
• 2 garlic cloves, crushed
• 1 tablespoon fresh rosemary, finely chopped
• Zest of 1 lemon
• Sea salt and cracked black pepper
• Optional: a pinch of ground cumin or smoked paprika

Combine the olive oil, garlic, rosemary, lemon zest, and spices in a bowl. Coat the lamb leg steaks well, cover, and marinate in the fridge for at least 30 minutes (or up to 12 hours for a deeper infusion). The olive oil helps carry the aromatics into the meat while encouraging a golden char, even when cooked gently over medium heat.

Chargrilling lamb leg steaks may sound like a weekend affair, but it’s quicker than you think once you have the rhythm down. Below, you’ll find a simple, flavour-forward approach that delivers reliable results, whether you’re cooking for two or prepping a summer table.

Step 1: Prepare and Trim the Lamb Steaks

Pat the steaks dry before marinating, especially if they’ve been packed in moisture. Trim any overly thick fat to avoid flare-ups, but leave enough for flavour.

Step 2: Make the Lamb Marinade

Massage the marinade into the lamb using your hands. This allows the seasoning to work its way into the grain of the meat and adds a personal touch to the preparation.

Step 3: Preheat the Barbecue

You’ll want the grill hot enough to create those signature sear marks. Use medium heat, not high heat, because this keeps the lamb tender while still drawing out its savoury richness.

Step 4: Barbecue the Steaks

Place the lamb steaks over direct heat and cook for around 4–5 minutes per side, depending on thickness. The goal is a gentle char on the outside and a soft, pink centre. For medium rare, aim for an internal temperature of 57–60°C.

If you like it juicy, be careful not to overdo it. Just a few extra seconds can push the steak past its ideal temperature.

Step 5: Let the Meat Rest & Plate It Up

Remove the steaks from the grill and cover loosely with foil for 5–7 minutes. Resting allows the juices to settle back through the meat.

To get the most from this recipe, always start with quality ingredients. Cuts like organic coastal lamb have a depth of flavour that comes from natural grazing near the sea, a subtle difference that becomes pronounced with chargrilling. Choosing bone-in steaks adds even more character, especially when cooked over flame.

If you’re using thinner lamb steaks, adjust the timing slightly to avoid overcooking. And if the weather turns, this recipe works just as well with a cast-iron griddle pan indoors.

Pair your lamb with roasted new potatoes, charred courgettes, or a citrus-dressed salad with feta and mint. A yoghurt-based sauce with lemon and garlic adds contrast, while a touch of harissa brings gentle heat.

For a rustic option, serve with crusty bread to mop up the juices. The balance of tender lamb, herbed marinade, and smoky char is simply delicious, and even better when shared. For wine, a full-bodied organic red complements the lamb beautifully. And if you’re offering variety, try adding a few organic lamb chops to the barbecue alongside the steaks.

Approximate values based on one lamb leg steak (200g) marinated and chargrilled:

• Calories: 390
• Protein: 36g
• Fat: 24g (of which saturates: 10g)
• Iron: 2.5mg
• Vitamin B12: 2.3µg

These values will vary slightly depending on marinade ingredients and portion size, but the benefits of choosing organic lamb remain consistent — clean, high-quality meat with nothing unnecessary added.

This is the kind of recipe that becomes part of your rotation — not just for how delicious it tastes, but for how effortlessly it delivers. From the distinctive flavour of lamb leg steaks to the satisfying simplicity of a chargrill, every element feels purposeful. Whether you’re cooking for two or a table full of guests, quality ingredients and a touch of flame go a long way.

If you’re ready to cook lamb steaks that bring out the best of the season, visit the Rhug Estate Farm Shop to explore the finest selection of organic lamb cuts, including organic coastal lamb and organic lamb chops. Barbecuing never felt so rewarding — and if you try this recipe, we’d love to see it. Tag Rhug Estate on Facebook and share your plate and how it tasted!