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Lamb Steaks with Mediterranean Sauce
2 lamb steaks salt and ground black pepper finely grated zest of ½ lemon 3 tsp butter ½ red onion, thinly sliced lengthwise into fine wedges 1 large red pepper, roasted and finely diced 1 tsp finely chopped fresh thyme, plus extra sprigs to garnish 1 tbsp pomegranate molasses or balsamic glaze ¾ cup white wine 120-140g spinach, lightly cooked, to serve
© Annabel Langbein Media
Remove lamb steaks from packet 10-15 minutes before cooking to allow to come to room temperature.
When ready to cook, season lamb with salt, pepper and lemon zest. Heat a heavy-based frypan over medium-high heat. Place 1 tsp butter on each lamb steak, then place butter-side down in hot pan. Cook over high heat for 1 minute then reduce heat to medium high and cook another 2 minutes. Turn and cook 3 minutes on the other side, reducing heat a little if necessary so it does not brown too much. Test for doneness by squeezing the sides of a steak – for a medium rare result it should be springy with a little give.
Transfer lamb to a clean plate and cover with tin foil and a clean teatowel. Allow to rest while you make the jus.
Add remaining 1 tsp butter to the pan used for cooking the lamb and cook red onion over medium heat, stirring now and then, until softened (about 5 minutes). Add roasted red pepper and thyme and sizzle for 30 seconds, then add pomegranate molasses and swirl over heat for 20-30 seconds until it starts to caramelise. Add wine, stirring to lift pan brownings, and boil hard until reduced by half (1-2 minutes). Adjust seasonings to taste and remove from heat.
To serve, slice the rested lamb thinly across the grain. Divide cooked spinach between 2 warm serving plates and spoon the red pepper and onion mixture around the outside. Top spinach with lamb and pan jus. Garnish with sprigs of thyme.
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