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You are here: Home / Cooking Times / a) 30 mins or less / Lamb Leg Steak with Shallots and Red Wine Sauce

Lamb Leg Steak with Shallots and Red Wine Sauce

2nd November 2020 - By Michelle Minnaar
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A quick and easy recipe that’s incredibly tasty, lamb leg steak is the perfect meal to make for the one you love.

With simple ingredients, minimal cook time and a flavor that’ll make you swoon, lamb leg steak has that rustic yet sophisticated charm that’s impossible to resist.

Products you need for this recipe

Here’s a list of kitchen items and ingredients that you need to make this lamb steak recipe:

  • Cast iron skillet – when it comes to a good searing pan, only cast iron will do. You want a pan that can stand the heat, producing the sticky bits that come from searing the lamb in 5 minutes flat. This is where the magic is! 
  • Saucepan – you’ll need to simmer your shallots in a saucepan to soften them, before adding them to the frying pan.
  • Balsamic vinegar – get a quality balsamic vinegar to bring a bit of sweetness and acidity to the lamb steaks sauce.
  • Red wine – a good quality red wine really makes the difference to this lamb steak recipe. Go for something rich and full bodied.
  • Beef stock – beef stock brings an extra richness to your lamb steaks sauce. You could also use lamb stock.
  • Redcurrant jelly – an optional extra, redcurrant jelly will bring an extra dimension of fruit flavor to your lamb steaks sauce.

Lamb leg steaks in oven

You can also cook lamb steaks in the oven. It’s best to start lamb steaks on a very high heat, either on the hob or in the oven. Once they’re in the oven, cook them for 10 minutes at 180°C (350°F).

  • Raw Lamb Leg Steaks
  • Halved Shallots on Chopping Board
  • Shallots in a black pot
  • Shallots in a Sieve

Lamb steaks grill

You could also cook lamb steaks under a medium grill. Cooking lamb this way is healthier than frying, although you won’t get the delicious succulent sauce.

  • Butter in a hot pan
  • Lamb Steak in a black pan
  • Lamb Steak Cooked in Butter
  • Butter Sizzling in a hot pan
  • Shallots cooking in butter
  • Balsamic Glazed Shallots

Are lamb leg steaks tough?

Despite what a lot of people think, lamb steaks shouldn’t be tough.

Get your steaks to room temperature before you cook them and cook them hot and fast. Then they’ll be tender.

What wine goes best with lamb steaks?

Lamb is the ultimate spring-time meat and, however it is cooked, there is a real affinity with Merlot.

The fast cooking in this recipe really enhances the flavors of the lamb. This makes it the perfect pairing with something rich and rounded, like Chateau Le Puy from Bordeaux. 

Merlot dominates the blend and, thanks to careful grape selection and winemaking, there is a purity to the fruit – with notes of ripe cherries, raspberries and plums – flavors that naturally complement lamb.

Another great choice is a Cabernet Franc. Chinon is a village in the Loire Valley of France where red wine is produced using the Cabernet Franc grape. Cabernet Franc is a more rustic wine than the more popular and fruity Cabernet Sauvignon. So, for a simple lamb dish like this, it’s a great choice.

Cabernet Franc has a subtle blend of black and red forest fruits, which match the sticky shallots. It also has a soft black peppery finish that adds to the savoury, earthy quality, bringing out the flavor and meatiness of the lamb. Delicious!

What temperature should you cook lamb to?

Everyone’s got their own idea of when lamb is done to perfection. Here are the temperatures you should aim for, based on each level of doneness.  

  • Rare: 48-54°C (120-130°F)
  • Medium–rare: 54-60°C (130-140°F)
  • Medium: 60-66°C (140-150°F)
  • Well-done: 66-74°C (150-165°F

If you haven’t already got one, you should definitely invest in a quality meat thermometer. It’s a great tool to have if you regularly cook meat.

Lamb steaks sauteed in pan
Shallots being fried in a pan

More amazing lamb recipes

  • Indian leg of lamb – if you’ve never had Indian leg of lamb, you’re in for a treat. It’s a spicy slow-cooked masterpiece!
  • Lamb sloppy Joes – the perfect party food, these bad boys are bound to impress your friends.
  • Lamb massaman curry – a heavenly Thai curry that’s hearty and intensely flavored, yet mildly spiced with cumin, bay leaves, star anise and nutmeg.
  • Lamb shish kebab – for those who doubt you can have a healthy kebab, here’s your proof. The perfect demonstration of healthy fast food with big flavors. Best of all, it’s really quick to prepare.
  • Slow cooker lamb shanks – this lamb steaks recipe is the ultimate Sunday lunch comfort food!
  • Smoked leg of lamb – just one mouthful of this amazing recipe will be enough to have you hooked. When it comes to taste, smoked meat is in a different league and this is the perfect smoked lamb recipe for smoking newbies and experts alike.
  • Lamb noisettes with rosemary sauce – when it comes to flavor pairings, few things go together like lamb and rosemary. Lamb noisettes are similar to lamb steaks, and this simple recipe is beautiful, elegant, full of flavor and very easy to make.
Plate of lamb shank, brocollini

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Full plate of lamb leg steak and sides

Lamb Leg Steak with Shallots and Red Wine Sauce


★★★★★

4.8 from 13 reviews

  • Author: Michelle Minnaar
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 2 1x
  • Diet: Gluten Free
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Description

Lamb Leg Steak with caramelised shallots and sticky red wine sauce is the perfect romantic meal to serve for your loved one on Valentine’s Day.


Scale

Ingredients

  • 8 brown shallots, peeled and quartered but left whole at the root
  • 2 lamb leg steaks, about 175g (6 oz) each
  • 25g (1 oz) butter
  • 60ml (4 tbsp) balsamic vinegar
  • 175ml (6 fl oz) red wine
  • 150ml (¼ pint) lamb stock
  • 5ml (1 tsp) redcurrant jelly [optional]

Instructions

  1. Simmer the shallots in a pan of water for 2-3 minutes, then drain and set aside.
  2. Season the steaks with a little salt and plenty of crushed peppercorns.
  3. Heat half the butter in a pan until sizzling, then cook the steaks for 3 minutes on each side for medium or until done to your liking.
  4. Remove the steaks and keep warm. While they rest, add the remaining butter to the pan, throw in the shallots, then sizzle in the sticky pan until starting to brown.
  5. Add the balsamic vinegar and bubble for a few minutes.
  6. Add the wine and boil down until sticky, then add the beef stock and simmer until everything comes together.
  7. If you like a bit of sweetness to your sauce, add the jelly and make sure it dissolves completely.
  8. Spoon the shallots and sauce over the steaks and serve immediately.

Notes

Serve with green beans and chips. Potato mash, broccoli and cauliflower cheese work as well!

  • Category: Main
  • Method: Pan Fry
  • Cuisine: French

Keywords: lamb leg steak, pan fried lamb leg steak, lamb steak recipe, how to cook lamb steak, Valentine’s Day recipe

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Lamb Steak
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Reader Interactions

Comments

  1. Gary says

    13th July 2010 at 9:13 am

    This is right up my street. Lamb leg steaks are so quick and easy to cook. Delicious!

    Reply
  2. Marisa says

    13th July 2010 at 11:55 am

    Another one bookmarked!

    Reply
  3. Sarah, Maison Cupcake says

    13th July 2010 at 12:01 pm

    That looks fantastic – can I order it when I visit? (LOL don’t panic!)

    Reply
  4. nina says

    13th July 2010 at 3:57 pm

    Stunning, like the idea of rare lamb steaks….An inviting plate of food!!

    Reply
  5. Ingrid says

    13th July 2010 at 9:37 pm

    Wow! Your recipes all look amazing! Just bookmarked your site! Thanks!

    Reply
  6. Jeanne @ CookSister! says

    17th July 2010 at 2:10 am

    Oh wow, that looks wonderful – *love* the picture .

    Reply
    • Stuart Honour says

      16th May 2020 at 6:38 pm

      Has become a total favourite. Great recipe. Thanks

      ★★★★★

      Reply
  7. Mandy says

    11th October 2010 at 2:09 pm

    I did this last night – delicous.

    Reply
  8. Michelle says

    11th October 2010 at 10:18 pm

    Thanks so much for trying out the recipe and giving feedback, Mandy! It made my day. 🙂

    Reply
  9. Jason wood says

    11th November 2010 at 8:53 pm

    Just cooked this meal and had with my girlfriend, it was delicious. Will defo cook this again, compliments to the chef!!!!!!

    Reply
  10. Michelle says

    27th November 2010 at 10:31 pm

    Jason: I’m so glad to hear you had success with this recipe. The sauce is so good we use it with different types of meat cuts, e.g. fillet/sirlion steak, minced beef patties, you get the idea. Happy eating!

    Reply
  11. Mr Bee says

    1st January 2011 at 7:09 pm

    This is a great recipe, I do very similar to this recipe whenever I eat lamb leg steaks.

    Sometimes if I don’t have shallots, I use a red onions, a clove or two of garlic, add a bay leaf and a few pinches of crushed black pepper and the rest of the recipe is pretty much the same..

    I always marinade the lamb too, with herbs, olive oil, a dash of balsamic and a clove of garlic either broken or crushed…

    I serve with green beans, carrots and roast potatoes with herbs…

    Great dinner every time…highly recommend…

    Reply
  12. Mr Bee says

    1st January 2011 at 7:09 pm

    This is a great recipe, I do very similar to this recipe whenever I eat lamb leg steaks.

    Sometimes if I don’t have shallots, I use a red onions, a clove or two of garlic, add a bay leaf and a few pinches of crushed black pepper and the rest of the recipe is pretty much the same..

    I always marinade the lamb too, with herbs, olive oil, a dash of balsamic and a clove of garlic either broken or crushed…

    I serve with green beans, carrots and roast potatoes with herbs…

    Great dinner every time…highly recommend…

    Reply
    • Michelle says

      2nd January 2011 at 3:22 pm

      Many thanks for your comment, Mr Bee. I haven’t come tried marinating my steaks yet but I’ll give it a whirl next time!

      Reply
  13. Dominic says

    3rd February 2011 at 10:11 pm

    Taste great. I added rosemary and used cranberry sauce

    Reply
  14. Allen says

    6th April 2011 at 4:37 pm

    Brilliant recipe i made mine with cranberry sauce also and served it with fondant potato yum

    Reply
  15. Georgie Thomas says

    15th November 2011 at 9:49 am

    Lovely sauce – needed some sweetness added. But I think its more suited to beef because it killed the delicate flavour of the lamb – I could’ve been eating any lean meat. Will definately try again with rump steak.

    Reply
  16. Vicky Bartholomew says

    16th June 2012 at 8:35 pm

    I used this recipe this evening. I didn’t have shallots so I used some red onion and also added in some garlic and used the water I’d boiled them in to make the beef stock. Served with new potatoes (and a glass of red wine) and it was lovely – like the sweetness from the balsamic.

    Reply
  17. Michelle says

    19th June 2012 at 2:15 pm

    Hey Vicky, it sounds like you did a great job at improvising with ingredients you had at hand. Glad you like the recipe and thanks for letting me know!

    Reply
  18. Jim says

    18th July 2012 at 3:58 pm

    Hi Michelle, this really is a fantastic (and simple) recipe. I’m currently learning as much as I can and I was wondering what effect, aside from holding them together, leaving the root on the shallots had. I didn’t do that when I cooked it as I’ve always been told to discard the root during prep – I’m assuming it’s perfectly fine to eat?

    Reply
  19. Michelle says

    5th September 2012 at 11:04 am

    Truth be told, I only kept the roots in for photography purposes! When I don’t cook for the camera I chop them off.

    Reply
  20. Katie says

    6th September 2013 at 8:05 pm

    My husband and I made this for dinner last weekend (with garlic and rosemary roasted Melba potatoes from our garden) and it was delicious!! We are making it again tomorrow but this time with parsnip puree as the side! 😀

    Reply
  21. Lisa says

    28th November 2013 at 1:09 pm

    Hi Michelle, absolutely love this sauce, it is sooo tasty! Do you think it would work just as well with lamb shanks cooked in the slow cooker?

    ★★★★★

    Reply
  22. Oriana says

    11th May 2014 at 12:43 pm

    Just made this for lunch, with mushrooms and a bit of regular onion as had no shallots. Lovely sauce! Thank you

    Reply
  23. Antony says

    15th November 2014 at 6:13 pm

    Cooked this recipe loads. Best lamb steak and sauce wow,!!!!! We’ll done Michelle .

    Reply
    • Charlotte isobelle says

      11th November 2020 at 7:52 pm

      This sounds delicious. Yummy sauce. I do like the old school mint with my lamb though and crushed potatoes mmm

      Reply
  24. Leon Skerritt says

    18th November 2014 at 2:45 pm

    I was wondering whether anyone knew what is meant by Jelly?

    Is it mean in the English or American usage? Thanks.

    Reply
    • michelle says

      16th April 2017 at 5:09 pm

      I understand why you’re confused about jelly, Leon. In this case jelly refers to do the kind of smooth fruit jam/conserve that Americans pair with peanut butter, not the gelatine type.

      ★★★★★

      Reply
  25. Patrick says

    10th May 2017 at 7:27 pm

    See this lamb dish today trying to find something different to cook
    Wow 3 out of the 4 who had it loved it great tasting sauce with the lamb
    It’s on my list of keepers now
    Thank you

    ★★★★

    Reply
  26. Jason says

    3rd January 2018 at 8:41 am

    Just made this for dinner for my wife and I. Absolutely loved it! Followed the recipe exactly except replaced the shallots with mushrooms as recommended, as we had none. Incredibly easy and tasty. Will definitely make this again.

    ★★★★★

    Reply
    • michelle says

      3rd January 2018 at 1:48 pm

      Great to hear Jason. I am glad you like the recipe

      Reply
  27. Suzanne says

    17th September 2018 at 11:26 pm

    I made this last night and it was AMAZING! It felt like a decadent restaurant meal and is definitely worthy of company you want to impress. I paired it with roasted brussels sprouts with Applewood smoked salt and I am looking forward to making it again soon. Thanks for the recipe!

    Reply
    • michelle says

      19th September 2018 at 2:10 pm

      you’re welcome!! 🙂

      Reply
  28. Susan Jones says

    10th January 2019 at 7:11 pm

    This recipe is DEFINITELY a “keeper”. OMG! It was sooo delicious, the sauce paired beautifully with the lamb.

    ★★★★★

    Reply
    • michelle says

      21st January 2019 at 11:42 am

      thanks Susan!

      Reply
  29. Darrel says

    6th June 2020 at 6:00 pm

    Wow, this is delicious.

    Thank you soooo much.

    Darrel.

    ★★★★★

    Reply
    • Michelle Minnaar says

      17th June 2020 at 3:04 pm

      Thanks so much, Darrel. This recipe is a favourite in my house as well which I haven’t made in ages!

      Reply
  30. Sam says

    3rd November 2020 at 8:14 am

    Slow Cooked Lamb Shanks

    Reply
  31. Margaret Gallagher says

    3rd November 2020 at 9:53 am

    Somedays just plain lamb roasted to perfection is all i need

    ★★★★★

    Reply
  32. Iain maciver says

    11th November 2020 at 7:48 pm

    amazing indeed

    ★★★★★

    Reply
  33. Brad Start says

    11th November 2020 at 8:01 pm

    I like to cook it Greek style with olives and potatoes

    Reply
  34. Peter Watson says

    11th November 2020 at 8:21 pm

    I’d give it a big bashing and cover it in assorted herbs and garlic butter.

    ★★★★★

    Reply
  35. Angie McDonald says

    11th November 2020 at 9:25 pm

    Slow cooked with mint sauce!

    Reply
  36. Beki Lacy says

    11th November 2020 at 9:41 pm

    I do mine with a mint and salt crust!

    Reply
  37. Kelly Y says

    12th November 2020 at 3:17 am

    This looks lovely. At home , we are always lazy and just grill it with rosemary.

    Reply
  38. Rena Plumridge says

    12th November 2020 at 7:39 am

    I’d grill it and serve with mash,peas and gravy.

    Reply
  39. Nicola S says

    12th November 2020 at 12:10 pm

    I’d barbeque them. The fat would help keep them moist. Drizzled with garlic and parsley butter and served with wedged or mashed potatoes, green beens, roasted baby tomatoes and mustard.

    Reply
  40. Amy bondoc says

    12th November 2020 at 1:16 pm

    I do very similar to this recipe whenever I eat lamb leg steaks with the addition of loads of garlic!!

    Reply
  41. Victoria Prince says

    12th November 2020 at 2:06 pm

    I would you prepare lamb leg steak by seasoning and then baking in the oven

    Reply
  42. Jan says

    12th November 2020 at 4:45 pm

    I would grill it and serve with seasonal veg

    Reply
  43. Claire Driver says

    12th November 2020 at 5:44 pm

    I would pan fry the lamb steaks with some butter and herbs and serve with lots of mint sauce and enjoy

    Reply
  44. Joo Dee says

    12th November 2020 at 6:40 pm

    flash fry them then slowly finish off in oven, sounds delicious!

    Reply
  45. Jo Young says

    12th November 2020 at 7:15 pm

    I tend to grill lamb steaks.

    Reply
  46. moth says

    12th November 2020 at 9:57 pm

    I would sear it in a skillet

    Reply
  47. Angela Kelly says

    13th November 2020 at 1:46 pm

    In the oven with plenty of rosemary.

    Reply
  48. Tracy Newton says

    13th November 2020 at 4:47 pm

    I would cook it in the slow cooker and serve with a mint sauce jus

    Reply
  49. pete c says

    13th November 2020 at 9:33 pm

    though not tried it before I would try cooking it/them in a slow cooker

    Reply
  50. maria says

    15th November 2020 at 12:58 pm

    I absolutely love lamb especially in a roast, I would try it in the slow cooker

    Reply
  51. JOANNE ROXBURGH says

    17th November 2020 at 10:48 am

    Thats made me so hungry,yum,im going to make this this week…

    Reply
  52. Ruth Harwood says

    18th November 2020 at 8:37 am

    This would be good sprinkled with a little chilli powder and herbs with mint and put in the oven for a good few hours on slow cook – yummy!!

    ★★★★★

    Reply
  53. Chantiece Bates says

    21st November 2020 at 9:13 pm

    Love this recipe, have bookmarked to look back on at the future.

    I’d have mine rare with lots of herbs and maybe a garlic oil or butter? Garlic should be on everything aahaha.

    ★★★★★

    Reply
  54. Gayatri Gogoi says

    22nd November 2020 at 1:24 am

    I would make lamb with a herbed green crust with mashed potatoes

    Reply
  55. James Travis says

    24th November 2020 at 3:39 pm

    I would grill it

    Reply
  56. Mark Mccaffery says

    24th November 2020 at 6:20 pm

    I would probably try braising it.

    Reply
  57. rosalind says

    25th November 2020 at 3:49 pm

    marinated in piri-piri and cooked in a little olive oil.

    Reply
  58. Ollie says

    25th November 2020 at 4:07 pm

    I’d do a tray back with some red onions and potatoes

    Reply
  59. Kate Sutton says

    25th November 2020 at 8:22 pm

    I would go a slow cooker in a red wine marinade

    Reply
  60. Susannah says

    26th November 2020 at 2:21 pm

    Fried – mainly so I can taste that delicious sounding sauce!

    Reply
  61. lynn neal says

    26th November 2020 at 4:52 pm

    I would pan sear them with lots of fresh thyme!

    Reply
  62. Jenny Barker says

    26th November 2020 at 9:06 pm

    i always pan fry but am also trying this this weekend :0)

    Reply
  63. Kristyn Harris says

    27th November 2020 at 5:47 pm

    I would season it with cumin, garlic and black pepper and pan-fry them over a low heat

    Reply
  64. Dobbin says

    28th November 2020 at 9:04 am

    Slow cooked definitely!

    Reply
  65. Erica Hughes says

    28th November 2020 at 12:38 pm

    With some rosemary and shallots – cooked very slow

    Reply
  66. J Hann says

    28th November 2020 at 1:26 pm

    We have just bought an electric bbq so would love to try lamb steaks recipe using that.

    Reply
  67. Marie Rungapadiachy says

    28th November 2020 at 3:25 pm

    I would make a Rogan Josh curry with it, slow cooked.

    Reply
  68. Susan Hoggett says

    28th November 2020 at 3:28 pm

    I’d love it in a slow cooked stew so it’s nice and tender

    Reply
  69. Emma Davison says

    28th November 2020 at 6:15 pm

    I wouldn’t – I don’t like lamb!

    Reply
  70. Keith Hunt says

    28th November 2020 at 10:58 pm

    Marinated lamb steaks with barley salad

    Reply
  71. Mary Baldwin says

    28th November 2020 at 11:26 pm

    I am definitely going to try this. Usually I cook lamb leg steaks in the slow cooker in a form of Lancashire hotpot. Layer of potatoes in the bottom, then a layer of sliced carrots and leeks, followed by the lamb, then another layer of vegetables. I then put some stock and herbs in, then top with potatoes. Lastly a couple of sprigs of rosemary poked down the sides. Cook on slow for as many hours as you can. Easy to prepare the night before and then simply put the pot in the slow cooker and go to work and look forward all day to comingin to that delicious smell.

    Reply
  72. Laura Pritchard says

    29th November 2020 at 12:34 pm

    In a slow cooker with lots of root vegetables & gravy!

    ★★★

    Reply
  73. Robert McIntosh says

    29th November 2020 at 12:59 pm

    I love lamb steak with a bramble and port sauce

    Reply
  74. Kristie Metcalfe says

    29th November 2020 at 1:19 pm

    I would grill my lamb steaks.

    Reply
  75. sharon martin says

    29th November 2020 at 1:33 pm

    i like mine grilled and served with gravy, mint sauce and mash potato

    Reply
  76. Patricia Barrett says

    29th November 2020 at 2:30 pm

    I would slow cook them with lots of lovely seasonal vegetables.

    Reply
  77. Natalie Crossan says

    29th November 2020 at 4:11 pm

    i would marinade it then grill it x

    Reply
  78. Carolynn Woodland says

    29th November 2020 at 5:21 pm

    Absolutely love your receipe with Shallots And Red Wine Sauce and this is the one for me.

    Reply
  79. Kim M says

    29th November 2020 at 8:25 pm

    I like lamb slo cooked with root veg, makes a lovely gravy x

    Reply
  80. Ross Leech says

    29th November 2020 at 10:56 pm

    With minted roast potatoes in the oven.

    Reply
  81. Aileen says

    29th November 2020 at 11:27 pm

    Cooked with rosemary and red wine

    Reply

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