How to Cook Lamb Leg Steaks Provençal (Tranche de Gigot d'Agneau Provençale)

Sliced Lamb Leg Steaks Provençal (Gigot d'Agneau Provençal).

Sliced Lamb Leg Steaks Provençal (Also known as Lamb Sirloin Steaks, or, in French, Gigot d’Agneau Provençal).

Here’s how to cook lamb leg steaks (lamb sirloin steaks)–a great, quick-cooking cut of lamb that’s less expensive than chops, but infinitely more tender than long-braising cuts.

When I was in my little vacation apartment in France recently, cooking up my all-time-favorite cut of lamb—tranche de gigot d’agneau (lamb leg steak/lamb sirloin steaks), I lamented that I have never in my life found this cut back home in Des Moines.

Less expensive (and much more meaty) than a lamb chop, and infinitely more tender than a lamb arm steak, the lamb leg steak is a big-flavored, everyday-priced, quick-cooking option for lamb lovers.

Trouble is, until now, I could never find it back home in Amerique Profonde.

Well, sometimes, all you have to do is ask. Recently, when I went to Whole Foods, I was chatting about lamb at the meat counter, and I asked the meat pro if they ever had lamb leg steaks.

“I can cut them for you,” he said, pointing to a gorgeous whole leg of lamb he had in the case. He gladly (and expertly) sliced two steaks from that behemoth cut. I was thrilled—especially when I found the flavor of these New Zealand steaks every bit as good as anything I had bought in France.

See my recipe, below, for how I cooked them. Note that the butcher told me they’re also a great grilling cut. I don’t have a recipe, but I bet if you marinated them in a vinaigrette with Herbes de Provence, then simply grilled them, they’d be divine.

Aren't they lovely?

Aren’t they lovely? Lamb leg steaks come from the lamb leg roast. They’re a great choice when you don’t have the time (or the crowd around your table) for a whole lamb leg roast.

Other posts you might like:

How to cook lamb shoulder chops (these are best for braising)
A great any-night French red wine (to serve with these lamb leg steaks).
• How to cook Magret de Canard (another specialty cut I love!)

How to Cook Lamb Leg Steaks Provençal (Tranche de Gigot d'Agneau Provençale)
Prep time: 
Cook time: 
Total time: 
Serves: 2
Don’t confuse lamb leg steaks with lamb shoulder or arm steaks—the latter are too tough for the quick-cooking method here.
  • 1 10-ounce lamb leg steak, about ¾-inch thick
  • 2 teaspoons olive oil or sunflower oil
  • 1 tablespoon snipped fresh parsley
  • 1 shallot, minced
  • ½ teaspoon dried herbes de Provence
  • ½ cup dry white wine
  • 1 tablespoon butter
  1. Sprinkle the steaks with salt and pepper to taste. Cook the steak in hot oil over medium to medium-high heat until desired doneness (about 7 minutes for medium), turning once halfway through cooking time. Remove from pan; sprinkle with parsley, and cover with foil.
  2. Add the shallot and herbes de Provence to the pan and cook a few seconds; add the white wine and boil until reduced by half. Swirl in the butter and continue cooking until the sauce reaches desired consistency.
  3. Divide the steak in half and place each half on a serving plate. Pour sauce over the chops and serve.





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× two = 12

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