GRILLED MARINATED LAMB LEG STEAKS

These lamb leg steaks are ideal for a barbecue. I have marinated them in a herby flavoured mix of lemon juice, olive oil and woody herbs of your choosing, for extra flavour and tenderisation, before cooking the steaks to medium and resting well.

serves 4

¼ cup (60ml) extra virgin olive oil

juice of a lemon (about 2 tablespoons)

1 tablespoon fresh thyme leaves, or finely chopped rosemary leaves, or chopped oregano leaves

2 garlic cloves, crushed

1 heaped teaspoon sea salt flakes

black pepper

500-600g Torello Farm grass-fed lamb leg steaks

For the marinade, add the olive oil, lemon juice, chosen herb, garlic, salt and a generous grinding of pepper to a shallow dish large enough to hold the steaks in a single layer. Mix to combine the ingredients. Pat each steak with paper towel, then dip into the marinade to coat each side and leave in the dish. Cover and place in the fridge for at least 45 minutes to maximum 2 hours. The marinade mix will help tenderize the meat and impart a herbaceous flavour.

Remove the steak from the fridge 30 minutes before cooking. Depending on the herb you’ve chosen, tie the stems of a three or four sprigs together with string to create a brush.

Pre-heat a cast iron grill plate, heavy based frying pan or barbecue grill over a high heat.

Lift each steak from the marinade, draining off excess and place on the hot grill plate. Cook 3-4 minutes each side, until cooked to medium, this depends on size of the steak, brushing occasionally with the herb brush dipped in the marinade. Avoid cutting the steak to test for doneness as juices will escape resulting in tough meat. Transfer to a plate and rest 5-8 minutes before serving.

Recipe by Fiona Hammond, January 2026