Tesco had a half price deal on lamb steaks this week so a pack ended up in the fridge and I thought I’d go for a kind of ‘summer roast dinner’ so I went for this recipe alongside a really simple recipe for roast summer vegetables. You can find the original recipe for this dish here done by Michelle at GreedyGourmet.com.
Ingredients (serves 2):
- 8 brown shallots, quartered
- 2 lamb steaks, approx 175g each
- 25g butter
- 60ml balsamic vinegar
- 175ml red wine
- 150ml beef stock
Method of Preparation:
- Simmer the shallots in a pan of water for 2-3 minutes, then drain and set aside.
- Season the steaks with a little salt and plenty of crushed peppercorns.
- Heat half the butter in a pan until sizzling, then cook the steaks for 3 minutes on each side for medium or until done to your liking.
- Remove the steaks and keep warm. While they rest, add the remaining butter to the pan, throw in the shallots, then sizzle in the sticky pan until starting to brown.
- Add the balsamic vinegar and bubble for a few minutes.
- Add the wine and boil down until sticky, then add the beef stock and simmer until everything comes together.
- Spoon the shallots and sauce over the steaks and serve immediately.
This was very similar to a previous Shallot & Red Wine Sauce by Gordon Ramsay that I did back in April but this one’s a bit less labour intensive and I love the fact that it incorporates the cooking juices of the lamb. It really was delicious and the extra meatiness from the lamb really came through beautifully.
In terms of timings I’d say from start to finish you’re looking at about 20 minutes in total. I was using my oven for my roast summer vegetables so I didn’t have the option of keeping the lamb warm in there but a bit of tin foil over the top and then a kitchen towel over that kept it at a reasonable temperature.