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Lamb Steaks With Orange And Rosemary

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Ingredients
  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
  Butter 1 Tablespoon
  Watercress/Fresh rosemary 1 (To Garnish)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Dish: 
Dry Curry
Ingredient: 
Rosemary
Interest: 
Everyday, Healthy
Preparation Time: 
240 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
6

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