Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to prepare a special dish, minty lamb steaks. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Minty lamb steaks is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Minty lamb steaks is something that I’ve loved my entire life.
Minty Lamb Steaks They work well as a tray bake, and if you want to cut down your meat intake you could always just do two lamb steaks between four, and up the veg a little. We do think it's worth removing the skins from the broad beans to reveal their beautiful bright green colour, but if you run out of time, don't worry. Whisk the oil with garlic, balsamic vinegar and mint.
To get started with this recipe, we must prepare a few ingredients. You can have minty lamb steaks using 14 ingredients and 15 steps. Here is how you can achieve that.
The ingredients needed to make Minty lamb steaks:
- Make ready 4 large or 8 smaller lamb leg steaks
- Make ready 1 pinch salt and pepper for each steak
- Get Minty sauce
- Make ready 2 tbsp mint sauce (recipe below) or you can use shop bought jar of mint sauce
- Prepare 3 tbsp ketchup
- Take 1 tsp lemon juice
- Make ready mint sauce
- Prepare 1 large bunch of fresh mint (washed and stalks trimmed) or 1 heaped tablespoon of dried mint
- Make ready 2 tsp white vinegar
- Take 2 tsp malt vinegar
- Make ready 1 tsp granulated sugar
- Make ready 1 tsp glucose syrup or add 1 tablespoon more of sugar
- Prepare 1/2 tsp salt
- Make ready 4 tbsp boiling water plus a little more for the reduction
Arrange a sheet of foil over the grill pan and turn up the edges to contain the juices. Place the steaks on the foil and spoon over the marinade. Add the lamb, coat on both sides, cover and set aside. For the salad, in a large bowl mix all the ingredients together, season and set aside.
Instructions to make Minty lamb steaks:
- Lay your steaks on the grill (indoor or outdoor)
- Season each with salt and pepper and place under (or on) a very hot grill and leave for 3 minutes
- Turn steaks and season other side. Back under grill for another 3 minutes
- Whilst the steaks are grilling mix together, in a bowl, the mint sauce, lemon juice and the ketchup to make the minty sauce - or you can make this ahead of time and keep in a lidded jar in the refrigerator for up to 2 weeks
- Remove from grill and brush on the minty sauce and put back under grill for 2 minutes
- Remove from grill, turn and repeat
- The minty sauce should have bubbled and blackened SLIGHTLY. The steaks are now ready to serve. I serve with vegetables and garlic roast potatoes - for that dish see my recipe for garlic roast sweet potatoes
- For the mint sauce:
- Put all ingredients into a blender and blitz until the mint is chopped into tiny pieces
- Scrape into a small saucepot and place over a medium heat until it reaches boiling stage. Keep stirring as it heats adding a little more water initially to keep it from sticking.
- When the sauce begins to bubble turn heat to low and through simmering allow all of the excess water to evaporate.
- Now you need to get the taste right. The sauce should have a glutinous consistency. If it is very thick, taste and decide which liquid to add - if it tastes very strong, maybe a tablespoon of water, if too sweet then vinegar (usually the malt) if at this point it is too acidic then add a few more drops of glucose syrup. Mint sauce is all a matter of personal taste
- When you have the correct consistency and taste, remove from the heat and allow to cool before transferring to a sterilised jar. Refrigerate for up to 4 weeks.
- For a more liquid sauce to pour over your lamb roast - add 1 teaspoon of sugar and 4 tablespoons of malt vinegar to 2 tablespoons of your prepared mint sauce And transfer to a sauce boat for serving
Place lamb steaks in a glass dish or bowl and slowly pour the marinade over it. Lift the steaks slightly to allow the marinade to run under the meat and cover the bottom side; Leave the meat to stand at room temperature for one hour (or for a couple of hours in the fridge. Add the lamb, coat on both sides, cover and set aside. For the salad: in a large bowl, mix all the ingredients together, season and set aside. Serve the steaks with the salad.
So that is going to wrap it up with this exceptional food minty lamb steaks recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
