31 January 2010

Lamb leg steak in red wine sauce

V whipped this up one weeknight - it was a much deserved treat in the middle of the week :)

Served 2 very hungry adults

1.5 lb lamb leg steak, 1-inch thick
salt and pepper to season
3 garlic cloves, minced
1 ancho chilli, crushed
2 tbsp of olive oil
2 tsp dried rosemary
1/2 cup of red wine, we used a Syrah
1/2 cup of chicken stock
1tbsp of heavy whipping cream
1 small onion, sliced thin
  1. Rub lamb steak with garlic, salt, pepper and crushed ancho chilli on both side. Marinate it, covered for a couple of hours in the refridgerator.
  2. Heat a tbsp of olive oil in a saucepan and brown the meat for 5 mins on both sides on medium heat. Set aside in a plate and cover it completely with aluminum foil so the meat continues to cook.
  3. Remove charred bits, if any, from the pan and add an additional tbsp of olive oil. Cook sliced onion with rosemary until it turns translucent to light brown.
  4. Add stock and wine and simmer for 5 mins. Season with salt if necessary. Add cream and stir. Cook for another 2 minutes.
  5. Uncover the meat, cut into 2 servings and ladle sauce over it. Serve garnished with fresh rosemary.

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