Description
Lamb Leg Steak with caramelised shallots and sticky red wine sauce is the perfect romantic meal to serve for your loved one on Valentine's Day.
Ingredients
Units
Scale
- 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 (1/4 pint) lamb stock
- 5ml (1 tsp) redcurrant jelly [optional]
Instructions
- 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.
Notes
Serve with green beans and chips. Potato mash, broccoli and cauliflower cheese work as well!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Pan Fry
- Cuisine: French
Nutrition
- Serving Size: 1 steak with half the shallot sauce
- Calories: 576
- Sugar: 18.3 g
- Sodium: 325.8 mg
- Fat: 24.3 g
- Saturated Fat: 11.8 g
- Trans Fat: 0.5 g
- Carbohydrates: 35.2 g
- Fiber: 4.8 g
- Protein: 39.6 g
- Cholesterol: 151.1 mg