Grilled Lamb Leg Steak Recipe with Oyster Mushrooms


Grilled lamb steaks are cut crosswise from the leg of the lamb. They’re a versatile option for any meal of the day. This lamb leg steak recipe from Chef Ben Spangler features our grass-fed lamb steaks cut from the tender leg with eggs and mushrooms for a late morning brunch, but can easily be grilled alone or with an assortment of other options such as potatoes, leafy greens, vegetables or whatever else you like.

Grilled lamb leg steak with oyster mushrooms and eggs on toast.
Leg of Lamb Steak with Eggs

In many countries street grills are set up outside butcher shops or in street markets so customers can have a quick lunch, a bit like healthy fast-food.

How to Make Grilled Lamb Leg Steak

First the meat is seasoned with salt and pepper and grilled over high heat to an internal temperature of 135 F for medium rare or 140 F for medium doneness. Here chef uses a griddle. You could also use a cast iron skillet on a grill to cook the meat, mushrooms or both. Alternately, everything can be pan fried. A nonstick pan is useful for cooking the fried eggs.

Lamb leg steak on grill
Lamb leg steak on the grill

While the leg cooks, you add mushrooms to the griddle or a pan and cook until browned. Butter some toast and cook it on the griddle too. Remove the lamb from the heat when it’s done and rest for a few minutes before serving, then fry some sunny side up eggs to serve alongside.

Lamb Steak with Grilled Eggs
Frying eggs on a flattop griddle.

Oyster Mushrooms

Chef uses thinly sliced fresh oyster mushrooms in this recipe browned to enhance their nutty flavor. They’re widely cultivated mushrooms and are easy to find at most supermarkets but you can use any mushroom you like. Two other fun mushrooms you can find to serve with lamb are golden oyster mushrooms and chestnut mushrooms. Whatever mushroom you use, make sure to cook them until they start to get golden brown for the best flavor.

Golden oyster mushrooms (Pleurotus citrinopileatus).
Golden oyster mushrooms.

This recipe is by chef Ben Spangler. Hailing from Minnesota, Ben draws from his Midwestern roots to create dishes that are unpretentious and delicious. Ben has competed on national television for the Food Network and appeared on local Minneapolis food networks. He is currently executive chef at Mercy in Minneapolis.

Chef Ben Spangler.

Looking to buy lamb or goat online? Shepherd Song Farm: Grass to table. We raise lambs & goats traditionally, humanely and sustainably. 100% Grass Fed, Pasture Raised, Never Confined, no Hormones, Grains or Animal Byproducts. Born, raised and processed in the U.S.A. Good for you and good for the environment.

  A picture with the words "get cooking, order the meat from this recipe, shop now" including a link to buy the cut of lamb used in the recipe.

More Grilled Lamb Recipes

Grilled Goat Loin Chops with Hummus

Grilled Lamb Shanks

Grilled Marinated Lamb or Goat Heart

Grilled lamb leg steak with oyster mushrooms and eggs on toast.
Print Recipe
5 from 1 vote

Grilled Lamb Leg Steak Recipe with Oyster Mushrooms

Tender grilled lamb leg steak served with fried eggs, sauteed oyster mushrooms and toast.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast, Lunch, Main Course
Cuisine: American
Servings: 1 servings
Calories: 829kcal
Cost: 10


  • 1 Grill
  • 1 non stick pan


Lamb Leg Steak

  • 1 lamb leg steak
  • 2 ounces oyster mushrooms
  • 3 sprigs fresh marjoram
  • 2 eggs optional
  • 1 slice of good bread
  • 3 Tablespoons unsalted butter
  • 4 thyme sprigs
  • Salt and pepper
  • Olive oil

Eggs & Toast (Optional)

  • Cook eggs slowly on low heat until set to your liking.
  • Season eggs with salt and pepper.
  • Butter bread evenly on both sides and toast on heated pan.
  • Remove from heat and plate.


  • Season the steak with salt and pepper.
  • Press marjoram sprigs firmly onto one side of the steak and drizzle with oil.
  • Spread butter evenly on pan.
  • Add steak, herb side down and allow to form crust.
  • Thinly slice oyster mushrooms.
  • Cook mushrooms in butter with herbs and allow to caramelize.
  • When steak is 25% cooked through flip to sear other side.
  • Add mushrooms on top of steak and keep warm.


  • Plate steak with eggs on the side side.



Lamb leg steak is used here but goat leg steaks work too. 


Serving: 8oz | Calories: 829kcal | Carbohydrates: 5g | Protein: 69g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 589mg | Sodium: 273mg | Potassium: 1109mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1742IU | Vitamin C: 6mg | Calcium: 104mg | Iron: 8mg