Lamb Steaks in a Spicy Mint Marinade

1 Lamb and Mint Are Mates, But…

On impulse, I ordered two beautiful pasture-fed lamb steaks from Wylde Market, the online farmers’ market. The next obvious question was how I was going to cook them and what I was going to serve with them, so I went back onto the market for inspiration. Inspired I was — from ordering the lamb, I ended up with a full basket of ingredients and, instead of one recipe, four.

The lamb itself is simple: marinated in a spicy mint marinade, served with a tomato rice made with nutty red rice, corn on the cob served two ways with chipotle chilli honey, and a fennel slaw alongside.

We all know lamb and mint are mates, but lamb works well with spice and garlic too. The marinade was a combination of fresh mint, harissa for the spice, garlic and lemon juice. Blended together, they make an easy but flavoursome marinade.

For our meal I paired the lamb steaks with tomato rice using nutty red rice, which I’m a recent convert to and love the combination of the tomato with the nutty rice; the corn on the cob gets treated to chipotle chilli honey and mayo, two new recipes for me which I’m using for the first time. And finally, a fennel slaw brings another dimension to the trio of sides.

Go straight to the recipe

• Tomato Rice Recipe
• Corn on the Cob Recipes

2 Getting Your Lamb Steaks to the Right Doneness

For pink/medium-rare (most chefs’ preference), aim for an internal temperature of 55–60°C. For medium, cook to 60–65°C. If you prefer it well done, take it to 70°C or above, though the meat will be noticeably less tender and juicy.

Use a meat thermometer inserted into the thickest part of the steak for an accurate reading. The steaks will continue cooking slightly as they rest, so pull them from the oven a degree or two before your target temperature.

3 FAQs

What are lamb leg steaks?

Lamb leg steaks are thick slices cut across the leg, giving a lean, tender steak with a small round bone in the centre. They cook quickly and take marinades well, making them a good weeknight alternative to a full roast leg.

Can I use lamb loin chops or shoulder steaks instead?

Yes. Loin chops will cook faster due to their smaller size, so check them earlier. Shoulder steaks have more fat and connective tissue, so they benefit from a slightly lower, longer cook to become tender.

How long should I marinate the lamb steaks?

3–6 hours gives the marinade time to flavour the meat without the acid and salt breaking down the texture too much. If you’re short on time, even 30 minutes will add flavour, just less deeply.

Can I marinate the lamb overnight?

It’s best kept to within the 3–6 hour window here, since the vinegar and lemon or lime juice in the marinade can start to firm up the surface of the meat if left much longer. If you want to prep ahead, make the marinade the night before and add the lamb in the morning.

What internal temperature should lamb steaks be cooked to?

55–60°C for pink/medium-rare, 60–65°C for medium, and 70°C or above for well done. Use a meat thermometer for accuracy, and remember the steaks will keep cooking slightly as they rest.

Can I cook these on the barbecue or in a pan instead of the oven?

Yes, both work well for lamb leg steaks. I decided to oven cook, and I had two dishes on the hob, so it was more about space on the hob. On a hot pan or barbecue, expect a few minutes per side (depending on the thickness of the steaks) rather than 20–30 minutes, so use a thermometer rather than the timings given here.

What can I use instead of chipotle honey?

A tablespoon of plain honey mixed with a teaspoon of chipotle paste makes a close substitute. A pinch of smoked paprika or a dash of chipotle hot sauce in plain honey will also get you most of the way there.

What should I serve with spicy mint lamb steaks?

This recipe is designed to sit alongside a tomato red rice, chipotle honey corn on the cob, and a fennel slaw, but it works just as well with new potatoes and a simple green salad if you’d rather keep things lighter.

Can I make the marinade ahead of time?

Yes, the marinade can be blended up to a day ahead and kept covered in the fridge. Add the lamb steaks when you’re ready to start the 3–6 hour marinating window.

How do I store and reheat leftovers?

Keep any leftover cooked lamb in an airtight container in the fridge for up to 2 days. Reheat gently, covered, in a low oven or a pan with a splash of water or stock to stop it drying out, or serve cold, sliced into a salad.