Timing is essential to avoid overcooking the lamb leg steaks. Aim for a medium-rare to medium doneness. Keep a close eye during searing, and let the steaks rest briefly after cooking. If you’re unsure of the doneness, use a food thermometer. The temperature should be med-rare 54–57ºC (129–134ºF) to Medium 58–61ºC (136–141ºF).