Baked lamb steaks recipe

(3767 ratings)

Our baked lamb steaks are under 400 calories and take 20 minutes to prepare

baked lamb steaks
(Image credit: Alamy)
  • healthy
  • healthy
Preparation Time20 mins
Cooking Time55 mins
Cost RangeMid
Nutrition Per PortionRDA
Calories364 Kcal18%
Sugar5.6 g6%
Fat17.1 g24%
Saturated Fat6.3 g32%
Salt0.58 gRow 4 - Cell 2
Protein37 g74%
Carbohydrates17.4 g7%
Salt0.58 gRow 7 - Cell 2

These baked lamb steaks are served with herby potatoes and roasted cherry tomatoes. 

This easy dinner takes under an hour to cook and is under 400 calories per portion. If you used tinned potatoes which are cheap, convenient and won’t require parboiling, the recipe could be made in one pan. Just be sure to pick one that’s suitable for the hob and oven. To boost your veg intake, we recommend serving with some extra greens but this is optional as the recipe is a complete meal.


  • 275g (10oz) new potatoes, thickly sliced
  • 1 tbsp oil
  • 4 lamb leg steaks
  • 1 red onion, chopped
  • 2 garlic cloves, crushed
  • 450ml (¾pt) lamb stock
  • 1 tbsp Worcestershire sauce
  • 2 tsp dried mixed herbs
  • 10 cherry tomatoes, halved
  • Fresh oregano or thyme leaves to garnish




  1. Heat the oven to 190C (170C fan, Gas 5). Parboil the potatoes in lightly salted water for 2-3 mins. Drain well.
  2. Meanwhile, heat the oil in a large, oven-proof pan and fry the lamb steaks over a high heat for 1-2 mins on each side until browned. Set aside on a plate.
  3. Add the onion and garlic to the pan and fry for 5 mins. Stir in the stock and Worcestershire sauce and bring to the boil. Return the lamb steaks to the pan and add the potatoes. Sprinkle with dried herbs, season with salt and freshly ground black pepper, and cook for 30 minutes in the hot oven.
  4. Add the cherry tomatoes and return to the oven for a further 10-15 mins. Served garnished with fresh oregano or thyme leaves.

Watch how to make our baked lamb steaks

Top tips for making our baked lamb steaks

If the lamb steaks are thickly cut, they could still be pink in the middle when you serve them. This is perfectly safe to eat, just as you would a beef steak. 

Should I sear lamb before cooking?

Searing the lamb in a hot pan will not only make it look more attractive, as you’ll achieve a rich caramelised colour. It also gives the lamb more flavour. Sear the lamb in batches and don’t be tempted to overcrowd the pan otherwise it will braise rather than sear. 

What setting do you cook lamb in the oven?

For this recipe, we recommend cooking the lamb at 190C (170C fan, Gas 5). It is also seared for a couple of minutes in a hot pan. Larger, tougher or fattier cuts of lamb such as shoulder are better cooked over a long period on a low heat.

What is a good substitute for lamb leg steaks?

Leg steaks can have the bone in or out and come from the leaner part of a lamb leg. If you can’t find steaks you could use chunks of lamb leg meat instead or try lamb chops instead.

Lamb breast or rump are other nice options that don't require slow cooking. This recipe could also be made with pork chops or chicken breast or legs. Make sure the meat is cooked all the way through if using pork or chicken as unlike lamb, it shouldn’t have any pink meat when served. 

Profile picture of Jessica Ransom
Jessica Ransom

“If you’d like to omit the new potatoes, try serving the baked lamb steaks with wholegrain rice and a generous side of roasted vegetables instead.”

Using a pan that is suitable for the oven and hob will save you some washing up. 

MasterClass Shallow Casserole Dish with Lid 4L/28 cm - View at Amazon 

MasterClass Shallow Casserole Dish with Lid 4L/28 cm - View at Amazon 

This simple but chic casserole dish has two large handles making it easy to take in and out of the oven and it’s suitable for using on any hob, including induction. It’s perfect for oven to table cooking, lightweight, easy to clean and even comes with a clever self-basting lid to keep stews and casseroles from drying out.

We have lots more lamb recipes you might like to explore as well as guides on how to cook a leg of lamb and how to cook lamb shanks. 

Rosie Conroy
Food Writer

Rosie is an experienced food and drinks journalist who has spent over a decade writing about restaurants, cookery, and foodie products. Previously Content Editor at and Digital Food Editor on Woman&Home, Rosie is well used to covering everything from food news through to taste tests. Now, as well as heading up the team at SquareMeal - the UK's leading guide to restaurants and bars - she also runs a wedding floristry business in Scotland called Lavender and Rose.

With contributions from