Grilled Lamb Steaks with Rosemary Mustard Butter

Lamb Steak

Lamb steak is a slice from the leg. It has a small bone in the center and we find it to be a better value and just as tender as chops. Use chops if you prefer.


  • 2 thick slices lamb or 46 center-cut lamb chops
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp celery salt
  • 1 tsp dried Herbes de Provence
  • Rosemary Mustard Butter:
  • 1 tbs chopped fresh rosemary
  • 2 tsp Dijon-style mustard
  • 4 tsp soft butter


  • Sprinkle both sides of lamb with paprika, garlic, salt and Herbes.
  • Set aside for 15 minutes.
  • When ready cook over hot coals for 2 – 5 minutes a side depending on thickness and desired degree of doneness. We did these 2 minutes per side for medium rare.
  • When done to your liking remove from heat.
  • Top with Mustard Butter and serve.
  • To make Butter:  
  • Mix all ingredients, and allow to rest at room temperature to blend flavors.
  • Can be made earlier and / or in larger quantities and refrigerated until needed.


This is a ‘compound butter’, meaning it has flavorings added to it. Use whatever herbs you like. It keeps well in the fridge and can be added to pasta, rice, or potatoes as well as meats.


Keywords: grilled lamb, lamb steaks, rosemary butter

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