Cutting a leg of lamb across the bone produces lamb steaks, which offer the flavor and tenderness of leg of lamb in smaller portions. They’re slowly braised in recipes like Lamb Tagine with Cinnamon-Scented Onions and Tomatoes, but they’re also delicious seared quickly like a beef steak and served medium rare. Here are some ways to try them:

Red-Wine Marinated Grilled Lamb Steaks: Marinate in red wine, honey, garlic, chopped oregano, salt, and pepper. Remove from the marinade, season with salt and pepper, and grill until medium rare. Bring the marinade to a boil and cook until reduced to a sauce consistency.

Pan-fried Lamb Steaks: Dip in beaten egg and then in fresh breadcrumbs seasoned with chopped parsley, salt, and pepper. Pan-fry in oil. Serve with lemon wedges and wilted spinach.