PREP: 15 mins
COOK: 20 mins
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Hands up if you love cooking with wine? Tasty lamb steak roasted with shallots and red wine cooks in just twenty minutes and is packed with flavour. Fool your dinner guests into thinking you’ve spent the evening cooking and put your feet up instead!
Heat half the oil in a heavy casserole dish. Soften the shallots for 5 mins over a low heat.
Sprinkle with the sugar and flour. Stir for 30 seconds, then pour over the wine, stock and herbs. Bring to the boil and reduce by half over a low heat (approx. 20 mins).
Remove from the heat and add the butter in small pieces, stir and adjust the seasoning.
Heat a non-stick pan without oil on a high heat. Brush the steaks with the remaining oil and season. Fry for 6-8 mins on each side.
Serve piping hot, with the sauce, seasonal vegetables and new potatoes tossed in oil with rosemary and sea salt.
Remember to take the steaks out of the fridge 20 mins before cooking, to bring up to room temperature.
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