Grilled lamb steaks are versatile–a great option for any meal of the day. In many countries street grills are set up outside butcher shops or in street markets so customers can have a quick lunch, a bit like healthy fast-food. This recipe features our grass-fed lamb steaks cut from the tender leg with eggs and mushrooms for a late morning brunch, but can easily be grilled alone or with an assortment of other options such as potatoes, leafy greens, vegetables or whatever else you like.
This recipe is by chef Ben Spangler. Hailing from Minnesota, Ben draws from his Midwestern roots to create dishes that are unpretentious and delicious. Ben has competed on national television for the Food Network and appeared on local Minneapolis food networks. He is currently executive chef at Mercy in Minneapolis.
Shepherd Song Farm Lamb Leg Steak
2 ounces oyster mushrooms
3 sprigs fresh marjoram
2 eggs (optional)
1 slice of good bread
3 Tablespoons unsalted butter
4 thyme sprigs
Salt and pepper
- Season steak with salt and pepper.
- Press marjoram sprigs firmly onto one side of the steak and drizzle with oil.
- Spread butter evenly on pan.
- Add steak, herb side down and allow to form crust.
- Thinly slice oyster mushrooms.
- Cook mushrooms in butter with herbs and allow to caramelize.
- When steak is 25% cooked through flip to sear other side.
- Add mushrooms on top of steak and keep warm.
Plate steak with eggs on the side side.