Steaks Lamb

Lamb Steaks with Shallots and Red Wine Sauce

  • Author: Michelle Minnaar
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 2 1x


A beautiful red wine sauce that will go with beef and lamb steaks.



  • 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]


  1. Simmer the shallots in a pan of water for 2-3 minutes, then drain and set aside.
  2. Season the steaks with a little salt and plenty of crushed peppercorns.
  3. 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.
  4. 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.
  5. Add the balsamic vinegar and bubble for a few minutes.
  6. Add the wine and boil down until sticky, then add the beef stock and simmer until everything comes together.
  7. If you like a bit of sweetness to your sauce, add the jelly and make sure it dissolves completely.
  8. Spoon the shallots and sauce over the steaks and serve immediately.


Serve with green beans and chips.

  • Category: Main
  • Cuisine: French


  • Serving Size: 388.4g
  • Calories: 515
  • Sugar: 5.4 g
  • Sodium: 109 mg
  • Fat: 18.7 g
  • Saturated Fat: 9.1 g
  • Carbohydrates: 23.3 g
  • Protein: 47.3 g