Oven-baked British lamb steaks cooked until tender and served as a hearty home meal

Oven-Baked Lamb Steaks

Published 03 February 2026 · Updated 13 October 2026

Lamb leg steaks take on a browned crust in the pan before finishing with garlic, rosemary and thyme in the oven. Spoon the buttery pan juices over the rested lamb and serve with roast potatoes and green beans.

Not kitchen tested by The Black Farmer.
Serves 2
Prep 10 min
Cook 20 min
Total 35 min

Ingredients

Other Ingredients You'll Need

  • Garlic — 2 cloves, peeled and crushed
  • Fresh rosemary — 1 tbsp, finely chopped
  • Fresh thyme — 1 tsp leaves
  • Olive oil — 1 tbsp, divided: 1 tsp for searing, 2 tsp for the garlic and herbs
  • Salt and black pepper — to taste
  • Butter — 1 tsp, optional

Method

Prepare the steaks

Allow 10 minutes to prepare. Heat the oven to 200°C (180°C fan). Use an ovenproof frying pan that holds the steaks without crowding. Pat the lamb dry and season. Mix the garlic, rosemary and thyme with 2 tsp of the oil, reserving the herb mixture until after the initial sear so the garlic does not burn. Keep raw-meat utensils separate from serving utensils. Oven preheating and initial pan heating are included in the 10-minute preparation allowance; if either needs longer, extend the estimate. Inspect the steaks for thickness rather than assuming each pack contains an identical steak.

Sear the lamb

Heat the remaining 1 tsp oil in the pan over medium-high heat and sear the lamb for about 2 minutes on each side, roughly 4 minutes in total. Brown all exposed surfaces and use tongs to turn the steaks. This is colour development, not proof that the centre is cooked.

Finish in the oven

Lower the hob heat, coat the lamb with the reserved oil, garlic and herbs, then transfer the pan to the oven. Budget about 15 minutes in the oven, plus about 1 minute for coating and transferring. Timing varies with thickness, so check the centre before serving; do not promise medium doneness from a timer. This recipe uses a thoroughly cooked finish: use a clean thermometer in the centre of the thickest part, away from any bone, and keep it at or above 70°C for 2 minutes. Start checking before the end of the oven allowance and continue cooking if necessary; the holding time is included only if achieved within that allowance. Clean the probe after use. Keep the pan handle covered with an oven glove.

Rest and serve

Rest for 5 minutes on a warm clean plate. Add the optional teaspoon of butter while resting and spoon the juices over the lamb. Serve with roast potatoes and greens. The 35-minute total includes the rest; any extra cooking needed for thickness adds to the estimate.

Frequently Asked Questions

Why is garlic a pantry ingredient?

Only two cloves are needed, so garlic is listed with the pantry ingredients and is not added to the recipe basket.

How much lamb does the basket add?

Two 200g variant packs supply 400g raw lamb in total for two servings. The weight is confirmed; the recipe does not promise a particular number or thickness of steaks in each pack.

How long should I allow?

Allow 10 minutes preparation, about 20 minutes cooking including searing and transfer, and 5 minutes rest: 35 minutes total. Thickness and your oven can require extra cooking.

Can these lamb steaks be served pink?

FSA guidance permits intact whole-cut lamb to be served pink when all outer surfaces are properly seared. This recipe instead gives a conservative thoroughly cooked finish; do not apply the pink-lamb option to rolled, minced or otherwise non-intact meat. A timer alone cannot guarantee doneness.