Marinated Rosemary Lamb Steaks With Red Peppers Recipes
MARINATED ROSEMARY LAMB STEAKS WITH RED PEPPERS
Lamb steaks, cooked in the right way, are tender and full of flavour - and quick to prepare. Mary Berry marinates hers for 10 minutes before quickly frying them.
Provided by Mary Berry
Categories Main course
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat the grill to high. Mix the marinade ingredients together in a bowl. Add the lamb and set aside to marinate for 10 minutes, or longer if possible.
- Meanwhile, sit the peppers, cut side down, on one side of the grill pan. Toss the shallots in the oil and season with salt and pepper. Arrange them on the other side. Slide under the grill to cook for 10-12 minutes, turning the shallots halfway through the cooking time, until the pepper skins are blackened and the shallots golden and slightly charred. Immediately transfer the peppers to a bowl, cover with cling film, and leave to sweat for 10 minutes to loosen the skins.
- Meanwhile, heat a griddle or heavy-based frying pan over a high heat until hot. Remove the steaks from the marinade and quickly fry on both sides. Reduce the heat and fry for 3-5 minutes on each side until golden brown but still slightly pink in the middle. Transfer to a plate, cover with kitchen foil and leave to rest for 5 minutes.
- Peel and discard the skins of the grilled peppers and then cut the flesh into large pieces. Add to the pan with the shallots to heat through.
- Arrange the vegetables on a plate. Cut the lamb into slices and place on top. Mix the balsamic glaze with 4 tablespoons of water and add to the pan with any remaining marinade and resting juices. Deglaze the pan for 30 seconds and pour the sauce over the lamb to serve.
CHARGRILLED LAMB STEAKS WITH GARLIC AND ROSEMARY
From Australia the Beautiful Cookbook; New South Wales. "Just about everyone who enjoys a steak will love this alternative to beef steak. Ask your butcher to saw a leg of lamb (bone in) into steaks. Because the steaks have been marinated, they will cook very quickly. Begin to prepare this dish 1 day in advance of serving." Prep time doesn't include the 24-hour marinating time.
Provided by mersaydees
Categories Lamb/Sheep
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Remove the small round bone from the center of each lamb steak.
- Place the garlic in a large, shallow nonreactive dish and place the steaks on top. Sprinkle with the rosemary and pour the olive oil over the top. Cover and refrigerate for 24 hours, turning once.
- Preheat a broiler or griller on high or prepare a fire in a barbecue. When very hot, remove steaks from marinade, reserving marinade, and place them on the griller tray or barbecue rack. Sear quickly on both sides to seal in the juices. Sprinkle with salt and grind some black pepper over each steak and leave to cook to individual taste, painting with the marinade during cooking.
- The steaks are at their best when cooked and still pink inside, about 5 minutes on the first side and 3 minutes on the second side.
- Serve immediately.
Nutrition Facts : Calories 161.7, Fat 18, SaturatedFat 2.5, Sodium 0.7, Carbohydrate 0.6, Fiber 0.1, Protein 0.1
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