Grilled Lamb Steaks is quick and easy to make with a few everyday ingredients. This post includes an easy foolproof guide with grilling times and tips for delicious crispy on the outside and juicy on the inside lamb leg steak that everyone will love. Get your grill on!
Suitable for gluten free diets. Post includes Weight Watchers Points.
Have you ever tried grilled lamb steaks on the barbecue? These are really delicious, quick and easy and although here I have cooked them as whole steaks, lamb is pretty perfect for almost any style of bbq.
The marinade for these grilled herb pomegranate lamb steaks is so very simple but packs a good zingy punch. The lamb steaks are soaked in a simple pantry ingredient marinade of sticky pomegranate molasses and Worchester sauce.
Feel free to whip this up for all your summer bbqs, campfire meals, backyard parties, as well as for easy weeknight dinners. And when you serve it alongside some delicious Potato Wedges, Crispy Green Beans, and tangy Chimichurri you’ll be enjoying the best steak dinner ever, IMHO.
And whilst these can be served simply with some basic salad, I highly recommend serving them on a massive platter with salads, fresh crunchy vegetables, dips like hummus, pomegranates seeds, plenty of tasty tomatoes and warm toasted pitta breads. This way your guests get to try something impressively different, with minimal effort and a whole wow factor.
Read on to learn the tips and tricks for the best and fail-proof way to Grill Lamb Leg Steaks using the grill, BBQ, Air Fryer, and Instant Pot like a pro.
Why Make This Recipe
- It is an affordable and delicious cut of meat.
- Quick to cook on the grill, campfire, Instant Pot, and Air Fryer.
- Minimal prep and an easy clean-up.
- Ready to enjoy in less than 15 minutes of grill time.
- Perfect for entertaining as you can easily double or triple the recipe.
Let’s Talk Ingredients
- Lamb – Just grab some simple boneless lamb steaks.
- Pomegranate Molasses – I love the sharp sweet flavor that the pomegranate molasses brings, substitute with some balsamic vinaigrette also.
- Herbs – This uses rosemary but you can use other herbs like cilantro instead.
- Worcestershire sauce – Add some for that perfect hint of sweet and sour.
- Salt and Pepper – Add to taste to complete this.
- Oil – This uses olive oil but would work with canola oil or peanut oil too.
How To Cook Lamb Steaks On The Grill, BBQ, Campfire
Get the complete ingredients list and instructions from the recipe card below.
- Combine all the ingredients for the marinade in a non reactive dish or plastic bag, add in the lamb leg steaks and mix till the steaks are coated. Cover and let marinate for 30 minutes.
- Pre-heat the bbq (or grill or campfire if using) to medium heat.
- Remove lamb from the marinade and cook the lamb steaks on the barbecue (or grill) for 3-7 minutes on each side (depending on your degree of doneness), or until any meat juices run clear. (3-5 minutes gives you medium rare)
- Transfer the steaks to a warm plate, tent with foil and leave to rest for a few minutes before serving.
Air Fryer Grilled Lamb Steak
Get the complete ingredients list and instructions from the recipe card below.
- Preheat air fryer to 400F / 200C.
- Add the marinated meat to the air fryer basket (make sure they are not touching).
- Cook for 5 – 9 minutes (depending on your preferred doneness), making sure to flip halfway through.
- When cooked to desired doneness, remove from the air fryer and rest for at least 5 minutes.
- Use a knife to slice the herb lemon butter, add to top of steak and serve.
Grill It In The Instant Pot Using The Air Fryer Lid
- Put marinated lamb leg steak in the air fry basket and place in your Instant Pot.
- Plugin the air fryer lid on your instant pot, press the air fry button, set the temperature to 400F / 200C and set the cook time for 14 minutes.
- Let cook and halfway, then open the lid and flip the steak and test it. This will help you get an idea of how much more cook time is needed.
- Cook for another few minutes and test again and continue till done. When done, open, check the temperature using a fast-read thermometer and remove the steak if done and let rest.
- If not cooked enough then cook for another 2-3 minutes.
- Cook time depends on the thickness of the meat. Smaller thinner steaks will take less time. To avoid overcooking your steak, cook for less time than the recipe calls for and check for doneness. You can always grill them for another few minutes if more time is needed.
- I like to keep some fat on the steak when cooking for extra flavor.
- For best cooking results, be sure the grill grates or grill pan is clean and lightly oiled.
- Store – Leftovers can be stored in an airtight container in the fridge for up to 4 days.
- Freeze – It is best to freeze uncooked steak. Wrap individual steaks with plastic wrap, then place them in a freezer bag and freeze for up to 3 months (try and keep them with minimal temperature fluctuations).
- Thaw – Defrost uncooked steaks overnight in the fridge.
Degree Of Doneness For Lamb Steak
Degrees of doneness for steak is a gauge of how thoroughly cooked the meat is based on the color and internal temperature. And it is best to always use a meat thermometer to check the temperature.
Common gradations include: rare, medium rare, medium, medium well and well done.
- Rare: is a cool red center with an internal temperature of 115- 120F. When you hear someone say they like their steak mooing, this is it.
- Medium Rare: a warm red center with an internal temperature of 125F.
- Medium: is a warm pink center with an internal temperature of 130F.
- Medium Well: will have a slightly pink center with an internal temperature of 145F.
- Well Done: steak that is well done will have very little to no pink with an internal temperature of 150F.
Chef’s Tip: It’s important to note that you should always pull your meat when it’s 5° below the temperature you want it to reach. When you let the meat rest, it will continue to cook for a short time after you pull it because the steak will retain the heat from cooking.
These are cross sections of the lamb leg. This cut is generally lean and whilst this recipe uses the boneless variety, you can also get bone in versions. The bone in the middle helps keep the lamb juicy.
This depends on their thickness and the degree of doneness you prefer. For a thickness of about 1 inch you would gill it for about
4 minutes per side for medium rare.
5 minutes per side for medium cooked.
Allow 8oz of meat (225g) per person served along with some sides.
More Lamb Recipes And Other Grilling Recipes
- The Best Ever Grilled Steak.
- Grilled Lamb Kabobs.
- Grilled Lamb Shawarma.
- Grilled Lamb Tacos.
- Dump and Start Instant Pot Lamb Shoulder.
- Greek Lamb Stew.
Get The Grilled Lamb Steaks Recipe
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Grilled Herb Pomegranate Lamb Steaks
- For the lamb steaks:
- 2 x 150g/5oz lean boneless lamb leg steaks
- For the marinade:
- 1.5 tbsp pomegranate molasses
- 1 tbsp Worcestershire sauce
- 1 tbsp freshly chopped rosemary
- 1 tbsp olive oil
- Freshly ground black pepper
- Pre-heat the bbq (or grill if using) to medium heat.
- Put the lamb steaks in a non-metallic dish.
- Combine all the ingredients for the marinade, pour over the steaks and mix till the steaks are coated. Cover and let marinate in the fridge for 20 mins.
- Cook the lamb steaks on the barbecue (or grill) for 6-8 minutes on each side, or until any meat juices run clear. Transfer the steaks to a warm plate and leave to rest for a few mins before serving