Minty lamb steaks. Discover how best to cook lamb steaks with our collection of top recipes. In the meantime make the pesto. These minty lamb leg steaks make a delicious midweek treat.
These minty lamb leg steaks or chops make a delicious midweek treat. Sign up to our Weekly newsletter. THESE lamb steaks are so easy to make. You can have Minty lamb steaks using 14 ingredients and 15 steps. Here is how you achieve it.
Ingredients of Minty lamb steaks
- Prepare 4 large of or 8 smaller lamb leg steaks.
- Prepare 1 pinch of salt and pepper for each steak.
- It’s of Minty sauce.
- You need 2 tbsp of mint sauce (recipe below) or you can use shop bought jar of mint sauce.
- It’s 3 tbsp of ketchup.
- You need 1 tsp of lemon juice.
- It’s of mint sauce.
- It’s 1 large of bunch of fresh mint (washed and stalks trimmed) or 1 heaped tablespoon of dried mint.
- You need 2 tsp of white vinegar.
- It’s 2 tsp of malt vinegar.
- Prepare 1 tsp of granulated sugar.
- It’s 1 tsp of glucose syrup or add 1 tablespoon more of sugar.
- You need 1/2 tsp of salt.
- It’s 4 tbsp of boiling water plus a little more for the reduction.
The Best Lamb Leg Steak Recipes on Yummly Lamb Leg Steaks In A Herb Marinade, Pan-fried Lamb Leg Steak With Rosemary, Minty Lamb Steaks. Author Nigel Slater serves his with little thyme-rubbed lamb steaks. By letting the steaks (or rib Serving grilled lamb with mashed potatoes seems a bit out of season, but the minty puréed peas.
Minty lamb steaks step by step
- Lay your steaks on the grill (indoor or outdoor).
- Season each with salt and pepper and place under (or on) a very hot grill and leave for 3 minutes.
- Turn steaks and season other side. Back under grill for another 3 minutes.
- Whilst the steaks are grilling mix together, in a bowl, the mint sauce, lemon juice and the ketchup to make the minty sauce – or you can make this ahead of time and keep in a lidded jar in the refrigerator for up to 2 weeks.
- Remove from grill and brush on the minty sauce and put back under grill for 2 minutes.
- Remove from grill, turn and repeat.
- The minty sauce should have bubbled and blackened SLIGHTLY. The steaks are now ready to serve. I serve with vegetables and garlic roast potatoes – for that dish see my recipe for garlic roast sweet potatoes.
- For the mint sauce:.
- Put all ingredients into a blender and blitz until the mint is chopped into tiny pieces.
- Scrape into a small saucepot and place over a medium heat until it reaches boiling stage. Keep stirring as it heats adding a little more water initially to keep it from sticking..
- When the sauce begins to bubble turn heat to low and through simmering allow all of the excess water to evaporate..
- Now you need to get the taste right. The sauce should have a glutinous consistency. If it is very thick, taste and decide which liquid to add – if it tastes very strong, maybe a tablespoon of water, if too sweet then vinegar (usually the malt) if at this point it is too acidic then add a few more drops of glucose syrup. Mint sauce is all a matter of personal taste.
- When you have the correct consistency and taste, remove from the heat and allow to cool before transferring to a sterilised jar. Refrigerate for up to 4 weeks..
- For a more liquid sauce to pour over your lamb roast – add 1 teaspoon of sugar and 4 tablespoons of malt vinegar to 2 tablespoons of your prepared mint sauce And transfer to a sauce boat for serving.
This healthy lamb recipe is served with a fragrant tabbouleh for a light but filling meal. Meanwhile, brush both sides of the lamb leg steaks with olive oil and season well. Toss through cucumber and crumble. lamb steaks nutrition facts and nutritional information. Lamb steak is a delicious alternative to cooking a whole leg of lamb. The classic lamb and mint: tender lamb loin, infused with a marinade of sweet, fresh mint, olive oil and a little black pepper.