Lamb leg steaks with Greek salad

We saw these lamb steaks at our butcher. We love lamb, so we took a couple of them home. Lamb leg steaks are beautiful thin steaks with a bone.

We season them with dried oregano, and that immediately gives it a Greek touch. That is why we make a tasty Greek salad with it. Altogether it is an excellent little dish for the summer evening.

We apply the herbs at least 45 minutes in advance and then put the steaks in the refrigerator. The salt will have some time to soak into the meat. If you don’t do this, most of the salt will fall off the steaks when you grill them.

We grill the lamb steaks on both sides over direct heat to a core temperature of 60°C (140F). Just a little further than, for example, a rack of lamb or chops. This is because a leg of lamb is slightly fatter. Each steak contains a part of the bone holding bone marrow. It is not much but very tasty.

These lamb leg steaks with Greek salad are great. Try the recipe and let us know how you like it. Or better! Take a photo and post it on Instagram. Tag @bbq.heroes so we can see what you made.


  • 4 x lamb leg steaks
  • 1 tsp dried oregano
  • 1 tsp dried cilantro
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper

For the Greek salad

  • 2 large tomatoes
  • 1 cucumber
  • 1 red onion
  • 2 tbsp capers
  • 100 grams of feta
  • 2 green chillies
  • 1/2 tbsp dried oregano
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • Salt and pepper


  1. Mix the oregano, cilantro, salt and black pepper and sprinkle a thin layer on both sides of the steaks. Let this rest in the fridge for 45 minutes while you light the barbecue. When the barbecue heats up, you can make the Greek salad.
  2. Cut the tomato into smaller pieces and do the same with the cucumber. Cut the onion and the green pepper into thin rings. Put everything in a large bowl and add the capers and feta. Make a dressing with the olive oil, oregano and red wine vinegar. Season with salt and pepper.
  3. When the barbecue and grid are well hot, grill the sawn leg of lamb over direct heat to a core temperature of 60°C (140F).
  4. Serve immediately with the Greek salad.

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