Examine the cut first

Leg steaks may contain a small bone or several muscle sections. Find the thickest meat and a suitable thermometer route before seasoning. Do not cut away every connective seam if doing so makes the steak fall apart, but remove tough exterior sinew. Strip thyme leaves from woody stems. The tiny leaves spread more evenly than whole sprigs, which can char against the hot surface.

Grate or mince the garlic finely so large pieces do not burn on the surface. Whole thyme sprigs should not form a thick barrier between the meat and grate. Add the leaves to the seasoning and remove woody stems. Check steaks of different thickness individually rather than assuming they finish together. Keep raw ingredients refrigerated; clean hands, utensils and surfaces after contact, and use fresh plates for cooked food.

The recipe

Serves 4

Ingredients

  • 4 lamb leg steaks, about 6 oz / 180 g each
  • 2 tbsp olive oil
  • 2 garlic cloves, finely grated
  • 2 tsp thyme leaves
  • ¾ tsp fine salt
  • ½ tsp black pepper
  • 1 tbsp lemon juice

Method

  1. Trim and pat the steaks dry. Mix oil with garlic, thyme, salt and pepper. Coat the lamb and refrigerate, covered, for 45 minutes. Hold back the lemon juice for serving.
  2. Preheat an outdoor grill for medium heat, with a direct cooking area and a separate unheated zone. Clean the grate before adding food. Keep the cooler side clear so pieces can finish gently or move away from any flare-up.
  3. Brown over direct heat for about 4–5 minutes per side, then finish indirectly as needed. Measure the thickest meat rather than relying on the color around the bone; check separate thick muscle sections if necessary.
  4. Check the thickest part with a clean thermometer. Whole cuts of beef, pork and lamb must reach at least 145°F / 63°C, followed by a rest of at least three minutes before cutting or eating.
  5. Rest for at least three minutes. Add a little lemon juice and divide or slice according to the grain. A white bean side dish works with the strong seasoning and catches the meat juices.

Storage

Refrigerate leftovers promptly in shallow containers, within two hours or within one hour above 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three to four days. Reheat only the portion needed to 165°F / 74°C throughout; discard food left out beyond those limits.

Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.