Gourmet Minty Lamb Steaks. Time to eat like Kings!

Empty fridges are never a great sight, but when parents come and visit you, you’re bound to get them to do all your shopping for you and somewhere on that list is some quality meat. For me, I managed to persuade my rents to get me some lamb rump steaks. So I decided, why not make something a little bit more gourmet and go for the classic minty lamb steaks? Simple, easy and as always tasty.

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(Preparation/Cooking time: 45-60 minutes, Difficulty Level: 3 – S’Alright)

Ingredients:

  • Lamb Steaks (Can be any cut really with a nice mix between lean and fat, all up to you).
  • Sweet Potato/Normal Potatoes
  • Broccoli
  • Mint Sauce
  • Mustard
  • Honey/Syrup
  • Garlic (Finely Chopped)
  • Onions (Finely Sliced)
  • Chicken Stock (1 cube of oxo or equivalent)
  • Red Wine (Optional)
  • Corn Flour (Optional)
  • Coriander (Optional)

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Instructions:

1)      Score the fat on the lamb however way you want, do squiggles if you want (it just helps render out the fat and gives it a nice crispy top).

  • For the larger pieces of meat, do deep cuts on the underside to ensure an even cook throughout.

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2)      Place in large mixing bowl and add the mint sauce, mustard, honey, salt and pepper and one clove of chopped garlic and mix thoroughly.

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3)      Break up the broccoli into florets, i.e. little trees for gummy bears :D, and wash thoroughly (you never know if there are any little bugs hiding in those branches :/).

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4)      Turn on pan to medium heat, add a drop of oil and place lamb fat side down.

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5)      Cook for about 5-8 minutes on each side, though this is fully dependent on how thick your meat is. (Check out my ‘How to: Cook Meat, The Easy Way’ post for those who don’t know how to cook meat)

  • For the bigger pieces of meat, place a lid on top while you cook to give a more even cook and less likely for burning.
  • I ended up cutting my giant pieces in half because they were too big to cook through to the centre without it burning to a crisp…D’oh.

6)      Peel sweet potato and boil until soft enough to mash.

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7)      Drain and mash. Add seasoning to taste and a dash of butter to give it a nice velvety finish.

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8)      Remove lamb and let it rest (Cover with tin foil to keep warm while you make the gravy).

9)      In the same pan, add the onions, garlic, wine and then the chicken stock.

10)   Let it simmer until onions are soft and the gravy is reduced slightly, i.e. gets a little thicker as the water evaporates.

  • If you want to thicken the gravy up, add 1 tbsp of corn flour to a cup and mix 2 tbsp of water to it and dissolve the flour, then pour into the gravy bit by bit whilst stirring until desired consistency.

11)   Boil broccoli, to your own liking as always.

12)   Slice the lamb, and plate up.

13)   Drizzle over the gravy, garnish with some chopped coriander.

14)   Serve and Enjoy!

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