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Lamb Steaks with Mediterranean Sauce

Name: Lamb Steaks with Mediterranean Sauce
Prep time: 5 min
Cook time: 8 min
Yield: 2
Ingredients: 2 lamb steaks; salt and freshly ground black pepper; 1/2 lemon finely grated zest of; 3 tsp butter; 1/2 red onion thinly sliced into fine wedges; 1 large red pepper roasted and finely diced; 1 tsp thyme leaves plus extra few sprigs to garnish; 1 tbsp pomegranate molasses or balsamic glaze; 3/4 cup white wine; 120-140 g spinach lightly cooked, to serve

These delicious lamb steaks are ideal for a romantic dinner or special-occasion meal (just double or treble the quantities to feed more friends).

Prep Time

5 mins

Cook Time

8 mins

plus standing

Serves

Nut Free

Special Occasions

$$$

Mediterranean

Healthy

Gluten Free

Quick & Easy

Kids

Dinner

Ingredients

2 lamb steaks

salt and freshly ground black pepper

1/2 lemon, finely grated zest of

3 tsp butter

1/2 red onion, thinly sliced into fine wedges

1 large red pepper, roasted and finely diced

1 tsp thyme leaves, plus extra few sprigs to garnish

1 tbsp pomegranate molasses or balsamic glaze

3/4 cup white wine

120-140 g spinach, lightly cooked, to serve

Method

STEP 1

Remove lamb steaks from packet 10-15 minutes before cooking to allow to come to room temperature.

STEP 2

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.

STEP 3

Transfer lamb to a clean plate and cover with tin foil and a clean teatowel.

Allow to rest while you make the jus.

STEP 4

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.

STEP 5

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.