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? 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!)
- 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
- 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.
- 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.
- Divide the steak in half and place each half on a serving plate. Pour sauce over the chops and serve.
Thrilled to find a tranche last note at Franprix- my lunch today.
Thank you for the recipe! Love lamb!!