Lamb Steaks With Orange And Rosemary
|Lamb steaks||12 Ounce, boned (Two 185 Gram, 6 Ounce Each Pieces)|
|Whole grain mustard||1 Teaspoon|
|Fresh rosemary/1 teaspoon dried rosemary||1 Tablespoon|
|Oranges||2 , juiced|
|Lemon||1 , juiced|
|Garlic clove||1 Small, crushed|
|White wine||5 Tablespoon|
|Watercress/Fresh rosemary||1 (To Garnish)|
Spread the steaks on both sides with the mustard and put them side by side in a shallow dish.
Sprinkle with the rosemary and add the citrus juices, garlic, white wine and seasoning.
Leave the meat to marinate at room temperature for 4 hours.
Thirty minutes before you plan to cook the steaks, drain off the marinade into a small saucepan.
Boil over medium heat until it is reduced and syrupy.
Heat a non-stick frying-pan and cook the steaks quickly over high heat for 3-4 minutes on each side, depending on how pink you like your meat.
Keep them warm, covered on a plate.
Strain the reduced sauce into a clean pan and over low heat beat in the butter a little at a time to give a shine and thicken it a little.
Make a puddle of sauce on two heated plates, arrange the steaks on top and garnish with one or two watercress leaves, or a tiny sprig of fresh rosemary.