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Lamb Steaks with Chilli,
Orange and Redcurrants
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| lamb
steaks with chilli, orange & redcurrants |
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| Serves 4 | ||
| 4 x leg of
lamb steaks about 1cm/½" thick Grated zest and juice of 2 oranges 1 tbsp olive oil plus extra for frying 1 tbsp balsamic vinegar 1 fresh red chilli, deseeded and chopped A handful of coriander, chopped Salt and freshly ground pepper 150mls/¼ pint chicken stock 1 tbsp redcurrant jelly 2 tbsp fresh or frozen redcurrants |
A deliciously quick recipe
for flash fried lamb steaks. Serve with a butter bean mash and
some crisply fried onions. 1. Trim any excess fat from the lamb steak. Mix together the orange zest and juice, olive oil, vinegar, chilli and coriander. Pour over the lamb steaks, cover and leave to marinade for several hours or overnight. 2. Drain the meat, reserving the marinade. Season the meat with salt and pepper. Mix the marinade with the chicken stock. 3. Brush a film of oil over a heavy based frying pan or griddle. Heat until almost smoking. Fry the meat briskly on both sides until dark brown. When cooked the meat should give a little when pressed in the middle with the fingertips. Transfer to a dish and keep warm. |
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4. Pour the stock and marinade into the frying pan.
Allow to sizzle up, stirring all the time to remove any sticky sediment
from the bottom of the pan. Boil until reduced by half. Add
the redcurrant jelly and continue to boil until shiny and syrupy.
Check for seasoning. 5. Serve the lamb steaks on individual plates with a little sauce poured over. Decorate with redcurrants. |
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| Polly Tyrer has written books including Just
Another Bite, and more recently (but perhaps less appropriately for
Somerset Farm Direct!) Leith's Vegetarian Bible.
Her books are available from amazon.co.uk which you can get to by
clicking the picture below. |
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