I don’t buy lamb often (too expensive), but when I saw the picture of these lamb steaks in Delicious Magazine, I knew it was only a matter of time before I tried it. The recipe isn’t online so I can’t link to the picture, so you’re just going to have to drool over mine instead.
I know, right? Rare lamb, cut into slivers with a beautiful sauce packed full of flavour. I served it with fried rice. Definitely give this one a go!
- 6 lamb leg steaks
- 4 garlic cloves
- 4 shallots
- 1 tbsp sliced lemongrass
- 1/1 tsp finely chopped kaffir lime leaves
- 4 tbsp water
- 4 tbsp light soy sauce
- 4 tbsp tomato ketchup
- 2 tbsp wine vinegar
- 1/2 tsp ground black pepper
- 60ml runny honey
- Trim the fat from the lamb and pound with a meat mallet (or rolling pin!) to tenderise them and flatten them. Dry the steaks with kitchen paper, then place in a shallow dish.
- Whizz the garlic, shallots, lemongrass and lime leaves in a food processor. Combine the paste with the rest of the marinade ingredients and pour over the steaks and coat well. Cover with cling film and marinate in the fridge for a minimum of 4 hours, but preferable overnight
- Heat a griddle pan over a medium-high heat and cook the steaks for 3 minutes on each side, basting several times with the marinade. Set aside to rest for 5 minutes and serve.