Lamb Steaks with Herbes de Provence and Grilled Sweet Onions

Lamb Steaks with Herbes de Provence and Grilled Sweet Onions Recipe
Photo: Randy Mayor; Styling: Jan Gautro
If you don't see lamb leg steaks at the meat counter, ask your butcher to cut one-inch-thick steaks from the upper portion of the leg. A slice of Vidalia onion rounds out the plate and accents the lamb with its smoky sweetness. To make our Greek Lamb Pizza the next night, set aside one steak and two onion slices.


6 servings (serving size: 3 ounces steak and 1 onion slice)

Recipe from

Cooking Light

Nutritional Information

Calories 139
Caloriesfromfat 34 %
Fat 5.3 g
Satfat 1.9 g
Monofat 2.3 g
Polyfat 0.4 g
Protein 16.5 g
Carbohydrate 5.9 g
Fiber 1.3 g
Cholesterol 51 mg
Iron 1.6 mg
Sodium 356 mg
Calcium 26 mg


3 (9-ounce) lamb leg steaks, trimmed (about 1 inch thick)
Cooking spray
1 tablespoon dried herbes de Provence, crushed
1 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
6 (1/2-inch-thick) slices Vidalia or other sweet onion (about 1 large)


1. Prepare grill.

2. Coat both sides of steaks with cooking spray. Sprinkle both sides of steaks evenly with herbes de Provence, 3/4 teaspoon salt, and 1/2 teaspoon black pepper.

3. Coat both sides of the onion slices with cooking spray. Sprinkle the onion slices with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper.

4. Place steaks and onion slices on grill rack coated with cooking spray; grill 4 minutes on each side or until steaks are at desired degree of doneness and onion is tender. Remove from grill; cover and let stand 5 minutes. Cut steaks diagonally across grain into thin slices; discard bones. Serve steak with onion.

Diane Morgan,

Cooking Light

August 2008
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