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Greek Marinated Pastured Lamb Leg Steaks
Pastured lamb leg steaks marinated in yogurt, lemon, and oregano, then grilled for tender Greek-style lamb.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Serves
- 4
Marinate your lamb!
Pastured lamb is lean and full-flavored — a marinade seasons it through, adds moisture, and its acid gently tenderizes the meat while mellowing lamb's natural richness. It makes an especially big difference before grilling chops, steaks, or kebabs.
Get our easy lamb marinadesIngredients
- 4 Queen City Farm pastured lamb leg steaks
- 1/2 cup plain yogurt
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon salt
Directions
- 1
Whisk the yogurt, garlic, oregano, olive oil, lemon, and salt.
- 2
Marinate the steaks at least 1 hour (or overnight).
- 3
Wipe off excess marinade and grill over medium-high, 4-5 minutes per side.
- 4
Rest and serve.
Notes
Farm tip: Yogurt tenderizes the lamb and helps it char — scrape off the excess before it hits the grill so it doesn't burn.
Serving suggestion: Serve with rice, tomatoes, and tzatziki.
Shop the cut for this recipe
Pasture-raised on our Falmouth, KY farm — order online for farm or market pickup.
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