Lamb leg steaks in a burnt butter, mustard and garlic sauce
With a summery fennel and mint salad
Serves
4
Prep Time
5 mins
Cook Time
10 mins
Fennel is in season! Moreish lamb leg steaks are lean, tasty as and super fast to cook and nothing beats crunchy garlic and sizzling butter.
Whip this dish up in less than 15 minutes and wow the hungry amongst you.
Fennel is in season! Moreish lamb leg steaks are lean, tasty as and super fast to cook and nothing beats crunchy garlic and sizzling butter. Whip this dish up in less than 15 minutes and wow the hungry amongst you.
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ShareIngredients
4 Quality Mark lamb leg steaks
2 Tbsp butter
to taste kosher salt
to taste black pepper
8 garlic cloves
thinly sliced4 Tbsp butter
2 teaspoons coarse ground mustard
to taste kosher salt
to taste black pepper
1 head fennel
shaved½ small preserved lemon
finely sliced2 Tbsp extra virgin olive oil
6 mint leaves
shreddedsmoked paprika
flakesto taste kosher salt
to taste black pepper
Method
Remove meat from the fridge and its packaging two hours before cooking to bring it to room temperature. Use a paper towel to wipe away any excess moisture.
The cooking times that follow are for 2 cm thick steaks.
Lightly toss shaved fennel, preserved lemon and mint together with oil, salt and pepper to taste.
Now heat your pan. Start on a low flame and build up to high to ensure the pan is evenly heated. Now toss in the butter and watch it sizzle!
Nestle lamb steaks in the sizzling butter and squash them down with the back of a metal egg slice as they cook for 4 minutes on the first side. Weighing them down like this will ensure they brown up evenly. If you have meat weights use these. Alternatively, if you have two pans, pop one on top of the meat and use this to weigh down the steaks.
Before you turn the steaks over season with rock salt and pepper to your liking and continue to cook for 3 mins on the second side and keep pressing down on them with your egg slice/weights or second pan.
This cooking time should produce medium rare steaks. Cook for 4 mins on the second side for medium, 2 mins a side for rare and 1 min each side for blue.
Remove steaks from pan, wrap in tinfoil and leave to rest for 5 minutes as you complete the rest of the meal. Don’t clean the pan!
Add remaining 4 tablespoons of butter to medium hot pan and fry garlic until brown and crunchy and the butter is brown and sizzling.
Lastly add the whole grain mustard and let it pop for a few seconds.
Return steaks and any juice that has released from the meat into the sizzling garlic, mustard butter and spoon the sauce over the top of each steak.
Give it all a grind of black pepper on top to finish.
Whilst the pan is still on a low heat and working swiftly use tongs to arrange a pile of fennel salsa on top of each steak, and finish with a generous shake of smoked paprika flakes.
Transfer the pan to the table and serve from there making sure you drizzle any sauce that’s left in the bottom of the pan over each portion.
