ISO ideas for lamb leg steak

[Katie H]

I have a lamb leg steak that I've thawed out in anticipation of preparing it for tomorrow's evening meal. It's a little over 3/4-pound and about 1/2-inch or so thick.

I'm asking today in case it has to be marinated. Anyone have any good ideas?

 

[Katie H]

Bump. What? No one has any suggestions.

 

[Uncle Bob]

Miss Katie I don't have a clue....I would think (guess) Sear and Go in the oven...Or sear on high heat then turn them down to gently finish. (Lid on???) Medium rare is what I would shoot for....I would trim most of the fat away...I think Olive oil, garlic, and rosemary would fit in there somewhere...I believe they would be good on a grill too!
I've never cooked any of these Lamb steaks....Sorry I can't be more help!

Edit...Treat them like beautiful center cut pork chops maybe......?

 

[Katie H]

Thanks, Uncle Bob. Rosemary pairs well with lamb. I'll definitely consider that.

 

[mike in brooklyn]

If the steak comes from the lower leg (shank) I would sear and braise.