Full question
In my corner of the US, boneless lamb leg steaks are impossible to find. I can, however, buy a boneless leg of lamb and slice it into steaks. Please provide weight or thickness of a typical steak for the Lamb with Rosemary and Port. Thanks!
Our answer
Nigella's Lamb With Rosemary And Port (from KITCHEN) uses lamb leg steaks as they can be quickly pan-fried and still stay juicy and rosy pink (medium) in the centre. Leg steaks are sold boneless and are usually more affordable than lamb cutlets (rib chops).
Leg steaks can vary in size, depending on whether they are cut from the thick or thin end of the leg, but we would aim for around 150g (6-7 ounces) per portion, which could be one large steak or two smaller ones per person. The steaks are usually about 1cm (approx. 1/2 inch) thick, though if you like your lamb very pink then you may want to cut them slightly thicker, so that the outside browns nicely while the inside is medium-rare.
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