I have to say that I’m really picky about lamb. Sometimes I really love it (like in this lamb steak recipe) but other times it just tastes like hair grease. I think it all has to do with what else is in the recipe. I find that if there’s an astringent taste to counteract the lamb grease, I’m all good. This recipe coats the lamb steaks in rosemary (astringent), red wine (the tannins are astringent), and tangy sweet redcurrant jelly (also astringent!). So next time you’re thinking “I don’t like (insert any food here),” it might just be that you have yet to find the accompaniments that really make that dish something you’ll love. Keep experimenting!
There’s a marinade in this recipe, so it requires a bit of advance planning. However, once that’s done, cooking the lamb steaks only takes 15 to 20 minutes, tops. They’re a perfect weeknight dinner.
Lamb Steaks with Redcurrant Sauce
1/2 cup dry red wine
2 tablespoons olive oil, divided
1 small onion, chopped
6 sprigs rosemary, divided (2 sprigs minced)
handful of peppercorns
4 lamb steaks, about 1 1/2″ thick
salt and pepper
2 tablespoons redcurrant jam
Heat the wine, 1 tablespoon oil, chopped onion, 4 rosemary sprigs and handful of peppercorns in a small saucepan until almost boiling. Set aside to cool completely. We want to marinate our steaks, not start cooking them! Place the lamb steaks in a shallow container (preferably one with a lid) and cover with the cooled marinade. Refrigerate lamb for at least 4 hours (up to 24), turning halfway through if you get the chance.
To cook the lamb, get it out of the refrigerator and strain the marinade into a separate container. Season lamb with salt and pepper and sprinkle minced rosemary on both sides. Heat remaining tablespoon olive oil in a skillet over medium-high heat. When the oil is nice and hot, add the lamb and cook for about 5 to 6 minutes on each side.
Remove the lamb to a warming oven (or warmed plate tented with foil) and pour the fat out of the skillet. Return skillet to the heat and deglaze with the strained marinating liquid. Reduce as desired and season with salt and pepper. Remove sauce from the heat and whisk in redcurrant jelly. Serve over the lamb steaks.
P.S. In my house, there are only two of us, so I make all the marinade at once and store half of it in the fridge for later in the week.
Adapted from Favourite Dorset Recipes.