Malay-style Lamb Steaks

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!

Malay style lamb steaks
Serves 6
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64 calories
16 g
0 g
0 g
1 g
0 g
53 g
712 g
14 g
0 g
0 g
Nutrition Facts
Serving Size
53g
Servings
6
Amount Per Serving
Calories 64
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 712mg
30%
Total Carbohydrates 16g
5%
Dietary Fiber 0g
1%
Sugars 14g
Protein 1g
Vitamin A
2%
Vitamin C
4%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 6 lamb leg steaks
For the marinade
  1. 4 garlic cloves
  2. 4 shallots
  3. 1 tbsp sliced lemongrass
  4. 1/1 tsp finely chopped kaffir lime leaves
  5. 4 tbsp water
  6. 4 tbsp light soy sauce
  7. 4 tbsp tomato ketchup
  8. 2 tbsp wine vinegar
  9. 1/2 tsp ground black pepper
  10. 60ml runny honey
Instructions
  1. 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.
  2. 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
  3. 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.
Adapted from Delicious Magazine
beta
calories
64
fat
0g
protein
1g
carbs
16g
more
Adapted from Delicious Magazine
Full As An Egg http://fullasanegg.org/