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.

Diane Morgan
Recipe by Cooking Light August 2008


Credit: Randy Mayor; Styling: Jan Gautro

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • Prepare grill.

  • 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.

  • 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.

  • 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.

Nutrition Facts

139 calories; calories from fat 34%; fat 5.3g; saturated fat 1.9g; mono fat 2.3g; poly fat 0.4g; protein 16.5g; carbohydrates 5.9g; fiber 1.3g; cholesterol 51mg; iron 1.6mg; sodium 356mg; calcium 26mg.