members recipes

A tasty and easy to cook way to serve lamb steaks

Ingredients
Serves 2

2 thick cut lamb steaks
4 sprigs rosemary
2 cloves garlic, sliced
1 tspn marjoram
squeeze lemon juice
4 tbspns olive oil plus extra for griddle
salt & pepper to season
2 glasses red wine

Method
Put the rosemary, garlic, marjoram, salt, pepper, lemon juice and olive oil in a mortar & pestle and mix to a thick paste (the rosemary needs to be bruised but not pureed!). Coat the lamb steaks with this mixture, cover and put in the fridge for up to 2 hours.

Brush a griddle pan with olive oil and heat. Put in the lamb and seal on both sides. Turn the heat down and cook gently until just done - about 4 minutes each side. Remove from the pan, cover and keep warm. Pour the wine into the pan and bring to a fast boil. Scrape the bits from the base of the pan to make a sauce. Reduce by half, then pour over the lamb steaks and serve immediately. Good with mashed or new potatoes, or with parpadelle or tagliatelle.