Lamb Leg Steaks with Juneberry Sauce (Serviceberry Recipe)

Lamb steaks with serviceberry Sauce and squash shoots on a plate. Lamb leg steaks from Shepherds Song are great choice for the grill. They can be tricky to cook in a pan as they can curl occasionally and the bone may not want to lay flat, so open fire-cooking is my first choice for them. Here I serve them with one of my favorite serviceberry recipes: a simple pan sauce you can serve with lots of things.

Grilling lamb leg steaks over a wood fire.

Also called juneberries and saskatoon berries, serviceberries are a berry from a native plant that tastes like an almond crossed with a blueberry are one of my favorites, and although they make a great pie and ice cream, they also make a great sauce for grilled meats. If you don’t have access to serviceberries frozen wild blueberries are available in grocery stores and make a great substitute.

foraged serviceberries

It’s easy to make. You take a couple handfuls of berries and cook them with togel sidney shallots, red wine, a splash of vinegar and a pinch of sugar, and simmer them until the sauce is rich and has a beautiful color. At the end you stir in a knob of unsalted butter to thicken it, and spoon all of the berries and their juices over the grilled meat.

I serve these with squash or pumpkin shoots.  They’re worth searching for if you haven’t tried them. If you don’t have any squash plants growing, just serve them with your favorite wilted greens or some steamed broccoli. If you think squash shoots sound fun, try unripe green squash and pumpkins too-they cook up like zucchini.

Squash shoots make a great vegetable.
Chef Alan Bergo
Chef Alan Bergo, The Forager Chef

This recipe is by James Beard award-winning Chef Alan Bergo, the Forager Chef, author of The Forager Chef’s Book of Flora. Learn more about Chef Alan and his hunt for mushrooms, wild and obscure foods at 


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Lamb steaks with serviceberry Sauce and squash shoots
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5 from 1 vote

Lamb Leg Steaks with Juneberry Sauce

Grilled lamb leg steaks with a tangy sauce made from serviceberries or wild blueberries. Serves 2
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: Lamb leg steaks, Serviceberries
Servings: 2 People
Calories: 234kcal
Cost: 20


  • 1 Grill
  • 1 Tongs
  • 1 Large skillet or saute pan



  • 2 lamb leg steaks
  • Kosher salt and fresh ground black pepper
  • 2 teaspoons cooking oil such as grapeseed
  • 8 squash shoots or a mix of shoots and flowers, or your favorite green vegetable

Serviceberry Sauce

  • 1.5 cups fresh serviceberries divided (frozen wild blueberries or huckleberries can be substituted)
  • 2 Tabespoons demi glace optional, you can substitute ½ cup chicken stock and reduce it until saucy in a pinch
  • 2 oz finely diced or chopped shallot
  • 1 teaspoons minced ginger
  • ¼ cup dry red wine
  • 1/4 cup homemade vinegar made from berries you can substitute red wine vinegar or rice wine vinegar
  • 2 teaspoons maple syrup or a pinch of sugar, to taste
  • 3 tablespoons unsalted butter
  • Squeeze of fresh lemon juice to taste



  • Heat the shallot, ginger and half of the butter in an 8 inch saute pan. Cook for 4-5 minutes, or until translucent. Add 2 cups of the serviceberries and cook, mashing the berries up with a spoon.
  • Cook until the berries are hot and have started giving up their juice. Add the red wine, syrup and demi glace and simmer for a few minutes.
  • Season the sauce to taste with a pinch of salt. The sauce should be hot and juicy, if it looks loose, reduce it a bit and mash the berries up a bit more. Demi-glace helps make an instant sauce, so if you substitute chicken stock your sauce will be a little lighter, it’s fine. Think of this less like lamb steaks with berry sauce and more like steaks with a pile of juicy berries.
  • Double check the seasoning of the sauce. It should be just barely sweet, with a sour from the vinegar. If you set the pan aside to rest while you prepare the other ingredients and it looks dry, add a splash of water and reheat it gently before serving.

Squash Shoots

  • Bring a pot of lightly salted water to a boil. Blanch the squash shoots for 10 seconds, then remove them to a pan with a drizzle of oil and a pinch of salt and cook for a minute or two until they’re tender and taste good to you.

Lamb Steaks

  • Season the lamb steaks with salt and pepper and allow to rest for an hour or two (and up to overnight for the best flavor). Lightly oil the steaks and cook over a wood fire or on a grill until nicely browned and 140F (medium) in the center. Remove the steaks from the grill to rest for 3-4 minutes before you serve.


  • Lay a lamb steak on each of two dinner plates. Divide the sauce evenly between the steaks, piling the berries on top. Arrange the squash shoots next to the steaks, and serve.


Frozen wild blueberries can be used in place of serviceberries. 


Serving: 8oz | Calories: 234kcal | Carbohydrates: 6g | Protein: 1g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 24mg | Potassium: 24mg | Sugar: 4g | Vitamin A: 525IU | Calcium: 13mg | Iron: 0.1mg