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Lamb Steaks with Herbes de Provence and Grilled Sweet Onions

Photo: Randy Mayor; Styling: Jan Gautro
Yield 6 servings (serving size: 3 ounces steak and 1 onion slice)
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.


  • 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)

Nutrition 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

How to Make It

  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.