Lamb Steaks in the Air Fryer
Lamb leg steaks are a lean, quick cut that turns tough and grey in a frying pan if you look away for a minute. Lamb steaks in air fryer baskets cook evenly in about 10 minutes at 200 °C, with a browned outside and a pink, tender middle. You get clear timings for pink and well done, plus a garlic and rosemary rub that needs no marinating.
- Temperature
- 200°C
- Total time
- 35min
- Prep
- 5min
- Servings
- 2
- Core temp
- 60°C
- Per serving
- 310kcal
Why the air fryer works for lamb steaks
Lamb steaks in air fryer baskets suit this lean cut because the hot air browns the surface quickly before the centre overcooks. A leg steak has little fat, so it can turn dry within a minute or two of being done. The air fryer is more forgiving than a frying pan, as it heats both sides together and needs no standing over the hob.
These are slices cut across the leg, so they are not the same as lamb chops, which come from the loin or rack and have more fat. They are also a different job from a whole leg of lamb, which needs a long, gentle roast. Leg steaks sit in between: firm, savoury and ready in about 10 minutes.
How to make lamb steaks in the air fryer
Tap a time to start a timer.
- Rub and rest Mix the oil, garlic, rosemary, salt, pepper and lemon juice, then rub it over both sides of the steaks. Leave them at room temperature for so they cook more evenly.
- Preheat Preheat the air fryer to 200 °C for . A hot basket sears the surface at once and keeps the juices in.
- Cook Lay the steaks in a single layer with space between them. Cook for , turning them over after . For well done, give 2 cm steaks .
- Check the temperature Push a meat thermometer into the thickest part, away from the bone. About 60 °C is pink and tender, and 70 °C is well done. These are common kitchen figures rather than FSA rules, so cook lamb steaks longer if you prefer no pink at all.
- Rest Cover the steaks loosely with foil and rest for . The temperature rises a few degrees and the juices settle, so the meat stays moist when you cut it.
Cooking times and temperatures
| Lamb Steaks | Temperature | Time |
|---|---|---|
| Lamb leg steaks, 2 cm, pinkTurn halfway | 200 °C | 10 min |
| Lamb leg steaks, well done | 200 °C | 13–14 min |
| Thick lamb steaks, 3 cm | 190 °C | 14–16 min |
| Minted lamb steaksBrush with mint sauce for the last 2 min | 200 °C | 10–11 min |
| Lamb steaks from frozenTurn twice | 180 °C | 18–20 min |
Times are a guide and depend on the size of the food and the power of your air fryer. Cooked when the centre reaches 60 °C. See also cooking times and temperatures for all dishes.
Tips
- Buy steaks of even thickness. A 2 cm steak is easy to time. If one end is thin, tuck it under so the steak cooks evenly.
- Salt just before cooking. The rub here includes salt, so keep the resting time to 20 minutes. Longer, and the surface turns damp and browns less.
- Use a thermometer. With lamb steaks in air fryer baskets, a minute makes the difference between pink and grey, and a thermometer removes the guesswork.
Serving
Serve the steaks with new potatoes and green beans, or with roasted carrots and a spoonful of mint sauce. Slice any leftover meat thinly for a salad or a flatbread. For a bigger meal, cook the potatoes first and keep them warm while the steaks rest.
Storing and reheating
Cooked lamb steaks keep for up to 2 days in an airtight container in the fridge. Reheat them in the air fryer at 160 °C for 4–5 minutes, until steaming hot all the way through (75 °C in the centre, as the FSA advises for reheated food). They will be a little firmer than on the first day, so slice them and use them in a wrap.
Variations
- Garlic and mint: Swap the rosemary for 1 tbsp chopped fresh mint and a little lemon zest, and serve with yoghurt.
- Moroccan spice: Rub the steaks with 1 tsp ground cumin, ½ tsp ground cinnamon and 1 tsp smoked paprika instead of rosemary.
- Honey and mustard glaze: Brush with 1 tbsp honey mixed with 1 tbsp wholegrain mustard for the last 2 minutes.
Troubleshooting
- The lamb steaks are tough
- They have been cooked past well done or sliced straight away. Take them out at about 60 °C for pink, rest for 5 minutes and cut across the grain.
- The outside is pale
- The steaks were wet or the basket was crowded. Pat them dry, leave gaps between them and always preheat the air fryer first.
- The bone cooks slower than the meat
- Measure the temperature in the thickest meat, not next to the bone. If the meat by the bone is still raw, return the steaks for 2 minutes.
Frequently asked questions
How long do lamb steaks take in an air fryer?
Lamb leg steaks 2 cm thick take about 10 minutes at 200 °C for pink and 13–14 minutes for well done, turned halfway. Thicker steaks need 2–3 minutes more.
Can you cook lamb steaks from frozen in the air fryer?
Yes, but it is better to defrost them overnight in the fridge. If you must cook them frozen, use 180 °C for 18–20 minutes, turning twice, and check that the centre is steaming hot.
What is the difference between lamb steaks and lamb chops?
Lamb leg steaks are round slices of leg with a small bone and lean, firm meat. Chops are cut from the loin or rack, are fattier and cook a little faster.
Do I need oil for air fryer lamb steaks?
A tablespoon is enough to carry the herbs and help browning. Lamb has its own fat, so you do not need more.
Rate this recipe
No ratings yet. Be the first to rate this recipe.
