A leg of Lamb can be pricey, so unless it's a special occasion, I tend to buy boneless steaks instead. These are easier to cook, and make a speedy midweek meal, or with the addition of extra vegetables etc they can be turned into a Sunday dinner.
I've kept it simple by pan frying, then serving with redcurrent gravy, a baked potato and some garlic buttered spinach and garden peas 😋
As always you can substitute these by adding your own sides and any sauce you prefer.
Why not give this a try and let us know how you get on in the comments below. We love to hear your feedback.E x
Prep:-
Take the steaks out of the fridge 30 minutes before cooking and allow them to come to room temperature.
Peel the garlic and slice thinly.
Heat a dry pan till it's very hot- you should see a little smoke coming off it.
Pour a tbsp of oil on one side of each steak and sprinkle over half the S&P.
When you see the pan smoking add the steaks, oil side down. Turn the heat down a little.
Add the remaining oil, plus the S&P to the dry side of the steaks.
Turn over after 1 minute then add the butter and the garlic.
Fry each side for an additional 2-3 minutes each, baste with the garlic butter after turning.
Remove from the pan and place on a board, cover with foil and allow to rest for 5-10minutes.
Serve warm with a Baked potato, redcurrant gravy, some garlic butter spinach and garden peas.
Tip:-
Total frying time
for rare- 5 mins
medium rare- 6-7 mins.
Well done-8-9 mins
(Depending on how thick the steaks are and how hot your pan is)
Tip:- Allowing the meat to come to room temperature and then resting before serving ensures the meat cooks evenly, doesn't shrink or dry out.
Tip:-
for the Spinach.
Add some butter and chopped garlic to a warm pan.
Fry the frozen garden peas for 2 mins, then add the Baby Spinach, continue to fry for 1 minute. The heat of the pan will wilt the spinach.
Serve immediately.
Ingredients
Directions
Prep:-
Take the steaks out of the fridge 30 minutes before cooking and allow them to come to room temperature.
Peel the garlic and slice thinly.
Heat a dry pan till it's very hot- you should see a little smoke coming off it.
Pour a tbsp of oil on one side of each steak and sprinkle over half the S&P.
When you see the pan smoking add the steaks, oil side down. Turn the heat down a little.
Add the remaining oil, plus the S&P to the dry side of the steaks.
Turn over after 1 minute then add the butter and the garlic.
Fry each side for an additional 2-3 minutes each, baste with the garlic butter after turning.
Remove from the pan and place on a board, cover with foil and allow to rest for 5-10minutes.
Serve warm with a Baked potato, redcurrant gravy, some garlic butter spinach and garden peas.
Tip:-
Total frying time
for rare- 5 mins
medium rare- 6-7 mins.
Well done-8-9 mins
(Depending on how thick the steaks are and how hot your pan is)
Tip:- Allowing the meat to come to room temperature and then resting before serving ensures the meat cooks evenly, doesn't shrink or dry out.
Tip:-
for the Spinach.
Add some butter and chopped garlic to a warm pan.
Fry the frozen garden peas for 2 mins, then add the Baby Spinach, continue to fry for 1 minute. The heat of the pan will wilt the spinach.
Serve immediately.
Where is the recipe for the redcurrant gravy? As it looks delicious
I just added a couple of tsp of redcurrant jam to my normal gravy and stirred it through. Eve x