I managed to get some beautiful lamb steaks from my local butchers and was thinking how to cook them, Mint and lamb are of course a classic combination and I have mint in the garden but was thinking how to marinade them so I would get the sort of mint sauce flavour . Most commercially bought mint sauces contain sugar and so are synned but this way the marinade was is syn free.
I used the richess and sweetness of balsamic vinegar with the fresh mint and a little rosemary to give the steaks a delicious flavour. You could use dried herbs at a pinch but the fresh ones do make a tremendous difference to the flavour in my opinion.
4-6 lamb steaks (trimmed of all fat)
1 tbsp fresh mint (chopped) – or 1-2 tsp dried mint
2 tsps fresh rosemary (chopped) – or 1 tsp dried rosemary
2 tbsp balsamic vinegar
1/2 tsp salt
1/2 tsp pepper
Spray a casserole dish with a little oil then add the lamb steaks and mix well with all the ingredients . Cover and leave for a few hours for the flavours to develop.
Cover the dish with lid or foil and roast for 20 minutes on gas 6 /400/ 200 then remove lid and roast for a further 10 minutes.
Remove from the oven recover and leave to rest for 10 minutes before serving.
Credit : http://vicki-kitchen.blogspot.com
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