Lamb steaks with caramelised leeks
These griddled lamb steaks marinated in a fragrant garam masala spice mix, mint and garlic, are complemented perfectly by the slightly sweet caramalised leeks.
- CourseMain meal
- Prepare10 mins
- Cook30 mins
- Total time40 mins
- 4 lamb leg steaks
- 3 tbsp olive oil
- 2 garlic cloves, finely chopped
- 1/4 x 25g pack fresh mint, finely chopped
- 1 tsp Cooks' Ingredients Garam Masala
- 25g butter
- 2 shallots, finely sliced
- 4 Large leeks, trimmed and thinly sliced
- 3 tbsp white wine
- 2 tbsp creme fraiche
Place the lamb into a shallow container. Mix together 2 tablespoons of the oil, half the garlic, the mint, garam masala and seasoning. Brush this mixture over the lamb steaks, cover and leave to marinate for 30 minutes.
Warm the remaining oil and butter in a large frying pan over a low heat, add the shallots, leeks and remaining garlic. Cook slowly, stirring occasionally, until the leeks are very soft but not browned.
Increase the heat to high and fry, stirring often, until golden and caramelised. Add the wine and seasoning, bring to the boil then simmer until the wine evaporates. Stir in the crème fraîche and heat through. Set aside and keep warm.
Warm a griddle or frying pan over a high heat. Cook the lamb steaks for 10-14 minutes turning once, for well done or until cooked to your liking. Rest for 5 minutes then serve on the warm leeks. Great with potato dauphinoise or mash.
Typical values per serving when made using specific products in recipe