2 minute read
Marinated Lamb Steaks with
Spring Onion & Pepper Stir-Fry.
Seasonal Spring Lamb is at its succulent best in April full of earthy flavour. Lamb legs make a first-rate roasting joint but also cut well into steaks, great for the B.B.Q or just whack them in a char-grill pan brushed with a little rosemary oil. Lamb tastes it best-cooked “medium rare” but unlike beef can taste pretty delicious cooked “well done” too. Cheaper cuts like Lamb shoulder enhanced by a bone and a good measure of fat work well as a tasty slow-cooked braising dish. While lamb chops are perfect for grilling rendering the fat golden and crispy. Lamb mince is a great substitute for any recipe containing beef mince. While both minces mixed together to make a delightful combination. Slam in the British Lamb!
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Marinated Lamb Steaks with Garden Herbs (2)
2 lamb steaks (ask the butcher to cut 2 bone-in 200 g / 8 oz steaks cut from the leg)
Ingredients
Marinade
1 tablespoon chopped parsley 1 tablespoon chopped fennel (herb) or chives 1/2 tablespoon chopped mint 1 tablespoon olive oil 1/2 fresh lemon or lime juice (or 1/2 tablespoon white wine vinegar) pinch or a few twists of black pepper
Method
Simply mix all the ingredients for the marinade together and pour over the lamb steaks. Leave for a minimum of 30 minutes or preferably overnight. Heat a grill, char-grill or B.B.Q and cook the Lamb on both sides for 3 – 4 minutes or a few minutes more for a well-done steak
Recipe by Zena Leech-Calton © Zena Leech-Calton is a Cookery Tutor, Food Influencer and hosts walking food tours in Norwich with over 15 years of experience. IG@love_norwich_food, UTube – @Dyslexic Chef, TikTok @Love Norfolk Food www.lovenorwichfood.co.uk
Spring Onion and Pepper Stir-Fry
2 tablespoon olive oil 1 bunch spring onions – 3 – 4 cm chopped 1 red pepper – sliced 1 yellow pepper – sliced 1 teaspoon tamari* or light soya sauce
While the Lamb is cooking - - Heat the oil in a wok or frying pan. Stir-fry the peppers for a minute to soften Add the spring onions and fry for a further two to three minutes until both the vegetables are cooked but with a little bite! Add the tamari and serve with the grilled Lamb.
Tip - Try this stir-fry with fennel, English Fennel comes into season next month. It bakes; grills or fry’s well and has a lovely aniseed flavour the perfect accompaniment to lamb.
Tamari – is a gluten-free soya sauce with a great taste. Light soya sauce (higher in salt) has a milder flavour and lighter colour than dark soya sauce (higher in sugar). Light Soya is best for stir-fry’s, marinades and dressings while dark soya is better used in stocks, dark marinades and sauces because of its rich flavour and deep colour. There is also a low salt soya sauce available.
