Lamb Leg Steak With Olive Relish and Tomatoes

By David Tanis

Lamb Leg Steak With Olive Relish and Tomatoes
Karsten Moran for The New York Times
Total Time
45 minutes
Rating
4(144)
Comments
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Most lamb cuts can be made into chops. Some are expensive, like rib chops (from the rack) or loin chops (which look like miniature T-bone steaks), but there are also cheaper shoulder chops and sirloin chops. An easy chop to cook is the meaty, lean center-cut lamb leg steak, a thick slice with a round bone in the center. If you have ever grilled a butterflied lamb leg and found it difficult to cook evenly and carve, a lamb leg steak is a surprisingly easy way to go. Seasoned with salt and pepper, rosemary and garlic, it takes about 10 minutes to cook. Of course, if you’re grilling over coals, it will take time for your grill to be ready, but that gives your steak time to marinate: It tastes best if it is seasoned at least 20 minutes before cooking.

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Ingredients

Yield:3 to 4 servings

    For the Steak

    • 1center-cut lamb leg steak, about 1½ pounds, cut 1½ to 2 inches thick
    • Salt and pepper
    • 1tablespoon roughly chopped rosemary
    • 2tablespoons extra-virgin olive oil
    • 4garlic cloves, thinly sliced
    • 4medium tomatoes, halved horizontally (optional)
    • Large handful of arugula, for garnish

    For the Olive Relish

    • ¾cup roughly chopped pitted olives, a mix of black and green
    • ¼cup extra-virgin olive oil
    • ½lemon, skin on, seeded and finely chopped (about 2 tablespoons)
    • 1garlic clove, smashed
    • Red-pepper flakes, to taste
    • Salt and pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

345 calories; 30 grams fat; 6 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 11 grams protein; 537 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare the lamb: Season lamb generously on both sides with salt and pepper. Sprinkle with rosemary, olive oil and garlic, smearing with hands to coat. Set aside at room temperature. Season cut sides of tomatoes, if using, with salt. (Light the grill now, if using charcoal.)

  2. Step 2

    Make the olive relish: Stir together chopped olives, olive oil, lemon, garlic and red pepper in a small bowl. Taste and adjust seasoning.

  3. Step 3

    Have a charcoal grill ready or heat a ridged stovetop grill or cast-iron pan over medium-high heat. Grill or sear the lamb steak on one side for about 5 minutes, until nicely browned. Flip steak and cook on the other side for about 5 minutes more, until juices appear on the surface. Set aside to rest.

  4. Step 4

    Place tomatoes, if using, seasoned with salt and pepper, cut-side-up on grill, pan or broiler, and cook for about 5 minutes, until heated through, but still firm.

  5. Step 5

    To serve, slice lamb into ⅛-inch slices and arrange on a platter. Surround with tomatoes and arugula. Pass olive relish separately.

Ratings

4 out of 5
144 user ratings
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Comments

dimmerswitch

Colorado Bill: Really. For the 1/2 lemon prepared per recipe in the olive relish. If chopped finely it is a delicous add to relishes like this and adds a texture and flavor you won't get from zest and juice separately added. Not that there's anything wrong with that approach either. Another NYT recipe using this same technique for lemons made a believer out of me a while back. You may or may not like it if you try it, but in different strokes for different folks mode, it is good.

Colorado Bill

Really - 1/2 lemon finely chopped including the pith and membranes? Why not zest the peel and squeeze the juice?

Cj

Try using Mark Bittmans "quick" preserved lemons recipe to mix with the olives. 2 - 3 tbs should do it. You will find 100 uses for it. Keeps in fridge for 2 weeks. https://approvedpromo.info/recipes/1013306-quick-preserved-lemons%3C/p%3E%3Cdiv class="noteactions_noteActions__VlyP0">

Mary

Wonderful! I had made kebabs a while back and had reserved some of the leg of lamb and frozen it. This was the perfect recipe. For the olive relish, I suggest if your lemon is pithy not to use all the rind, just a little. It’s too bitter.

David

the olive relish does not need any salt. The olives are briny enough. Perhaps a little less garlic. I like garlic, but it was too strong a flavor for the relish. I also added parsley to the relish for a more refreshing taste.

Peter

Made this with a large, thick (2+") leg of lamb steak. Grilled it over a gas grill. While I had some flare-ups from the olive oil and lamb fat, it did not affect the final product which tasted great. The relish was a wonderful counterpoint, as well. Served with jasmine rice and roasted asparagus and the tomato halves. Well-received and we will cook this again.

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