Griddled lamb steaks with red wine sauce

Griddled lamb steaks with red wine sauce
 
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by oliviascotland

 
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Ingredients

Ingredients
Method
 
  • 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
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.

Griddled lamb steaks with red wine sauce

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This recipe was uploaded by oliviascotland

 
 
A tasty and easy to cook way to serve lamb steaks

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.
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