CUMIN LAMB STEAKS WITH SMASHED POTATOES, WILTED SPINACH AND RED WINE SAUCE
This is a delicious dish you that is impressive enough to serve at dinner parties but simple enough to make for your family. Tender lamb steaks combine beautifully with the flavors of cumin, spinach, creamy potato and sweet red wine sauce.
Provided by Emma Jansen
Categories Meat and Poultry Recipes Lamb
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Place potatoes into a large saucepan and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
- Melt the butter in a saucepan over medium heat. Stir in the garlic, and cook for 3 to 4 minutes until the aroma of the garlic has mellowed. Add the brown sugar and red wine, then bring to a boil over medium-high heat. Allow to boil for 5 minutes, then remove from the heat, cover, and keep warm.
- Meanwhile, season the lamb steaks with salt and pepper to taste. Press the cumin seeds into the steaks on both sides. Heat the vegetable oil in a large skillet over medium-high heat. Add the steaks, and cook on both sides until cooked to your desired degree of doneness, about 4 minutes per side for medium. Remove the steaks to rest in a warm spot. Place the spinach into the hot skillet, season to taste with salt and pepper, and cook until the spinach has wilted.
- Mash the potatoes with the sour cream and butter; season to taste with salt and pepper. To serve, mound a serving of mashed potatoes onto the center of a dinner plate. Top with the spinach and a lamb steak. Strain the red wine sauce overtop.
Nutrition Facts : Calories 1063 calories, Carbohydrate 96.5 g, Cholesterol 151.6 mg, Fat 53 g, Fiber 14.1 g, Protein 43.3 g, SaturatedFat 23.9 g, Sodium 341.7 mg, Sugar 11.3 g
LAMB STEAKS WITH REDCURRANT GLAZE RECIPE
Provided by Stuart
Number Of Ingredients 6
Steps:
- Reserve the tips of the rosmary and chop the remaining leaves. Rub the chopped rosemary, salt and pepper all over the lamb. Preheat the grill. Heat the redcurrant jelly gently in a small pan with 2 tablespoons of water. Stir in the vinegar. Place the steaks on a foil lined grill rack and brush with a little of the redcurrant glaze. Cook for about 5 minutes on each side, until deep golden, brushing with more glaze. Transfer the lamb to warmed plates. Tip any juices from the foil into the remaining glaze and heat through. Pour the glaze over the lamb and serve, garnished with the reserved rosemary.
WELSH LAMB STEAKS WITH RED CURRANT GLAZE
Make and share this Welsh Lamb Steaks With Red Currant Glaze recipe from Food.com.
Provided by Amis227
Categories Lamb/Sheep
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the olive oil in an ovenproof frying pan and brown the lamb on both sides for 2-3 minutes.
- Add the garlic and rosemary, season and place in a preheated oven 220 C, 425 F, gas mark 7 for 10 minutes.
- Remove the lamb from the oven and turn the heat off.
- Wrap the lamb loosely in foil and return it to the oven for a further 10 minutes.
- Drain off any excess fat from the pan.
- Stir in the red wine and redcurrant jelly. Bring to the boil and simmer for 10-15 minutes or until syrupy and reduced by half.
- Add the lemon juice and season if required. To serve, spoon the glaze over the lamb and serve with a selection of steamed baby summer vegetables such as courgettes, carrots, sweetcorn and peppers.
Nutrition Facts : Calories 508.7, Fat 31.2, SaturatedFat 11.7, Cholesterol 81.7, Sodium 115.4, Carbohydrate 18.1, Fiber 0.3, Sugar 11.5, Protein 19.4
ROAST LEG OF LAMB WITH RED CURRANT JELLY GRAVY
Taken from "The Good Housekeeping Illustrated Cookbook" This is my favorite roast lamb recipe.
Provided by Blumax
Categories Lamb/Sheep
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Crush juniper berries with mustard, pepper, 2 teaspoons salt and 2 teaspoon water. Spread on lamb.
- Place lamb, fat side up on rack in open roasting pan.
- Roast 1 1/2 to 2 1/2 hours in 325f oven. Roast until internal temperature reaches 145f for rare, 160f for medium.
- Pour pan juices into 2 cup measure: let stand until fat separates, then remove fat and discard.
- Add 1 1/4 cups water to roasting pan, cooking over medium heat, stirring to loosen bits. Add gin to liquid in cup, adding water to make 1 3/4 cups.
- In saucepan over medium heat add measured liquid, and jelly and cook until boiling, constantly stirring until jelly is melted.
- Blend cornstarch, and 1/4 cup water until ii is thickened.
- Carve lamb and serve sauce separately.
Nutrition Facts : Calories 424, Fat 25.6, SaturatedFat 11, Cholesterol 126.6, Sodium 112.1, Carbohydrate 11.1, Fiber 0.2, Sugar 7.2, Protein 35.2
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- Mix the chopped rosemary with freshly ground salt and pepper, rub all over the lamb steaks. Preheat the grill.
- In a small pan heat the redcurrant jelly with 2 tbsp of water and season to taste until melted. Stir in the vinegar.
- Place the steaks on a foil lined baking tray and brush with a little of the glaze. Cook under the grill for about 5 minutes on each side or until deep golden. Brush frequently with the glaze.
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