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Chili-Rubbed Lamb Steak
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5 from 1 vote

Chili-Rubbed Lamb Leg Steaks

Lamb or goat leg steaks with a mildy spicy chili rub and a fresh salad of garden greens makes for a nice, easy meal.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: lamb leg steak recipe, Lamb leg steaks
Servings: 1 servings
Calories: 273kcal
Cost: 15

Equipment

  • 1 heavy pan like a cast iron skillet

Ingredients

Chili Rub (makes enough to season about 4 steaks)

  • ¼ cup Ancho chili powder
  • 3 T onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon fresh ground black pepper
  • 1/2 teaspoon cayenne pepper

Lamb leg steaks

  • Kosher salt, to taste
  • 2 tablespoons high heat cooking oil, such as grapeseed
  • 2 lbs lamb or goat leg steaks or shoulder chops roughly 2 steaks

Garden Salad (optional)

  • 3 oz Fresh salad greens, such as nasturtium leaves and other tender baby greens
  • a few leaves of torn fresh mint, to taste
  • Extra virgin olive oil or similar, to taste
  • Kosher salt and fresh ground black pepper, to taste
  • Balsamic vinegar, to taste

Instructions

Chili rub

  • For the chili rub, combine all ingredients and mix in a bowl until well-blended. From here the rub can be stored in a pantry until you need it. It can be scaled to make bigger batches.

Leg steaks

  • Season the leg steaks with salt and allow to rest overnight, or for at least an hour. Bring them to room temperature before cooking.
  • To cook the leg steaks, heat the oil in a heavy pan such as cast iron. Dust the steaks with the rub using roughly 1.5 tablespoons per steak, tap off any excess, and brown in the pan on medium-high heat. Cook to an internal temperature of 145 F.
  • Be careful not to get the heat too high which could burn the crust. If the pan threatens to get dark you can finish the steaks by cooking for a few minutes in a 325F oven.
  • Put the cooked steaks on a cutting board and rest for a few minutes before plating

Salad

  • Immerse the greens in cold water for 5-10 minutes to refresh them. Spin the greens dry or wrap gently in paper towels.
  • Mix the greens in a bowl, add a few torn mint leaves to taste, then season very lightly with a dash of oil and vinegar to taste. Add a pinch of salt and pepper, mix to combine.
  • Taste the mixture for seasoning and adjust as needed until it tastes good to you. Be careful to not add too much oil which can wilt the greens. It should be lightly seasoned and refreshing.
  • Put one lamb steak on each of two entree plates. Garnish with some of the salad greens and serve immediately.

Notes

  • Cooking lamb steaks from the leg with this rub is great, but it will also work on lamb loin chops, Barnsley lamb chops, loins, and rib chops. 
  • The bone marrow is edible and you can eat it if you like. It's good spread on toast. 
  • Bring the lamb steaks to room temperature before cooking for the best result. 
 
 
 

Nutrition

Serving: 1chop | Calories: 273kcal | Carbohydrates: 54g | Protein: 12g | Fat: 23g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Sodium: 991mg | Potassium: 1484mg | Fiber: 26g | Sugar: 6g | Vitamin A: 17959IU | Vitamin C: 6mg | Calcium: 304mg | Iron: 12mg