Grilled Mustard, Lemon & Thyme Lamb Steaks

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(2 votes)

Juicy melt in the mouth lamb, that will have your family wanting more. You can marinate these overnight, the flavours are so well paired with the relish and vegetables.

Per serving: 478kcals, 18.4g Fat (2.7g Saturated), 28.8g Carbs (6.9g Sugars), 50.4g Protein, 2.7g Fibre, 0.743g Sodium

Serves: 3-4 portions
2tsps crushed garlic
2tbls Dijon/wholegrain mustard
2tbls lemon juice
½tsp lemon zest
1stp fresh thyme, finely chopped
2tbls soya sauce
1tsp salt
1tbls honey
Olive oil
6 to 8 lamb steaks
1 cup toasted ciabatta breadcrumbs
1tbls butter, melted
2tbls mustard of choice
1tbls parsley, chopped finely
½tsp coarse black pepper


  1. Mix all the ingredients together with a good glug of oil, mix well and pour over lamb steaks. Massage into the steak, so it is covered well. Cover and marinade for at least 4 hours or overnight.
  2. Topping, mix all the ingredients together until a crumble forms, set aside to use.
  3. Preheat the oven to 200 degrees Celsius.
  4. Heat a saucepan to very hot, and grill lamb steaks on each side to seal. Put the steaks onto a baking tray and top each with some of the crumb mixture. Bake in the oven for 10 to 12 minutes or longer if you prefer well done. Allow the steaks to rest for 10 to 15 minutes before serving.
  5. Great served with a red wine caramelized onion & beetroot relish.

Cooks tip! These steaks are great to make a day ahead, so that all the flavours infuse in the lamb and when you grill them the next day, they are tender and flavourful.