Lamb Steaks With Orange And Rosemary Recipe
Ingredients
| 2 lamb steaks, boned, 185 g/6 oz each | ||
| Whole-grain mustard | ||
| 1 tbls fresh rosemary or 1 tsp dried rosemary | ||
| Juice of 2 oranges | ||
| Lemon juice | 1 | |
| Garlic | 1 Clove (5gm), crushed | |
| White wine | 5 Tablespoon | |
| 1 tbls butter watercress or fresh rosemary to garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Spread the steaks on both sides with the mustard and put them side by side in a shallow dish.
Sprinkle with the rosemary and add the citrus juices, garlic, white wine and seasoning.
Leave the meat to marinate at room temperature for 4 hours.
Thirty minutes before you plan to cook the steaks, drain off the marinade into a small saucepan.
Boil over medium heat until it is reduced and syrupy.
Heat a non-stick frying-pan and cook the steaks quickly over high heat for 3-4 minutes on each side, depending on how pink you like your meat.
Keep them warm, covered on a plate.
Strain the reduced sauce into a clean pan and over low heat beat in the butter a little at a time to give a shine and thicken it a little.
Make a puddle of sauce on two heated plates, arrange the steaks on top and garnish with one or two watercress leaves, or a tiny sprig of fresh rosemary.
Sprinkle with the rosemary and add the citrus juices, garlic, white wine and seasoning.
Leave the meat to marinate at room temperature for 4 hours.
Thirty minutes before you plan to cook the steaks, drain off the marinade into a small saucepan.
Boil over medium heat until it is reduced and syrupy.
Heat a non-stick frying-pan and cook the steaks quickly over high heat for 3-4 minutes on each side, depending on how pink you like your meat.
Keep them warm, covered on a plate.
Strain the reduced sauce into a clean pan and over low heat beat in the butter a little at a time to give a shine and thicken it a little.
Make a puddle of sauce on two heated plates, arrange the steaks on top and garnish with one or two watercress leaves, or a tiny sprig of fresh rosemary.
Chef
