In less than 30 minutes you can have a juicy steak with a scrumptious sauce in front of you.
If you are a long time reader of Greedy Gourmet, you might have seen your share of slow cooked meaty stews. There are plenty of advantages to eating the latter, e.g. the cuts used are cheap, the meat comes out amazingly tender and most of the time the leftovers can be frozen, great for quick weeknight dinners.
But you know what? Sometimes we fancy an old-fashioned, juicy piece of steak. If it still says “moo” or “baa” on my plate I’m even happier. Let’s not forget the sauce though! That’s paramount to completing the meal, whether it’s laced with cream or tinged with wine.
For those of you who are lucky enough to own a barbecue, you can simply grill your steaks and make the sauce on the side. Everybody wins!
Lamb is the ultimate spring-time meat and however it is cooked there is simply an affinity to Merlot.
The fast cooking in this recipe really enhances the flavours of the lamb and I have chosen Chateau Le Puy for Bordeaux to complement this quality. Merlot dominates the blend and thanks to careful grape selection and winemaking there is a purity to the fruit which manifests as ripe cherries, raspberries and plums. A slight savoury hint from a small proportion of Carmenére works perfectly with the meat whilst the fruit balances the stick shallots and brings the whole dish together. Buy it here.
Chinon is a village in the Loire Valley of France where red wine is produced using the Cabernet Franc grape. Cabernet Franc is a more rustic wine than the more popular and fruity Cabernet Sauvignon so for a simple lamb dish like this it is a great choice. The fruit is a subtle blend of black and red forest fruits to match the sticky shallots and a soft black peppery finish adds to the savoury, earthy quality which brings out the flavor and meatiness of the lamb. Delicious! Buy it here.
Download and/or print the recipe! Click HERE.
Lamb Leg Steaks with Shallots and Sticky Red Wine Sauce
Preparation Time: 5 minutes – Cooking Time: 20 mins
- 8 brown shallots, peeled and quartered but left whole at the root
- 2 lamb leg steaks, about 175g (6 oz) each
- 25g (1 oz) butter
- 60ml (4 tbsp) balsamic vinegar
- 175ml (6 fl oz) red wine
- 150ml (¼ pint) beef stock
- 5ml (1 tsp) redcurrant jelly [optional]
- 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.
- If you like a bit of sweetness to your sauce, add the jelly and make sure it dissolves completely.
- Spoon the shallots and sauce over the steaks and serve immediately.
- Serve with green beans and chips.
- Beef steaks can be used instead of lamb, e.g. sirloin, rump, fillet and rib-eye.