Lamb Steaks

A great way to present Butterflied Lamb. Tasty, juicy and flavoursome!

Lamb Steaks


  • 1.75kg Butterflied Lamb (ask your butcher to debone the leg of lamb for you- it should weigh 2kg with the bone still in place)
  • Fresh Herbs (optional)
  • Butter


  1. Place lamb on a flat surface skin side down
  2. Flatten the Lamb using your hands and little bit of pressure- this will make the meat easier to mould
  3. Season with salt and pepper
  4. Scatter with fresh herbs if you like… or check out my Persillade recipe and smear the lamb with this!
  5. Roll the Lamb as tightly as possible and secure with string at every 2cm intervals (the string is a good guide to slice the lamb)
  6. Either, cook the Lamb as it is and slice after, or put the Lamb in the fridge for a couple of hours, slice and then cook
  7. If cooking whole, preheat the oven to 180℃ and once up to temperature, put the lamb in the oven for 1hr 45mins- until the lamb has an internal temp of 60℃. Take the Lamb out, allow it to rest and then slice at each string interval
  8. If you have already sliced the Lamb, put a griddle or frying pan on a medium heat. Drizzle the lamb steaks with a little oil (1tsp per steak) and once the pan is hot, fry the lamb steaks 5 mins per side for rare, 8mins per side for well done.
  9. Serve each lamb steak with a tsp of butter dolloped on top!

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