Lamb Leg steak salad with baked beets
The first day of summer calls for something fresh, modern and tasty! Richard has totally nailed this one.
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Recipe by Richard HingstonPhotography by Daniela AebliAuthor:
Emma Parker - Born and Bread
- 1 brown onion peeled and diced
- 1 celery stalk, diced
- 1 carrot, peeled and diced
- 2 fresh bay leaves
- 10 peppercorns
- 10 juniper berries
- Approx 6 fresh sprigs thyme
- 500ml cheap red wine (merlot or Cab sav)
- 4 medium sized red beets
- 1 bay leaf
- 4 cloves crushed garlic
- Olive oil
- 1 Tbsp flour
- 1 Tbsp butter
- 1 tsp tomato puree
- 1 tsp brown sugar
2 Middlehurst Lamb steaks
Crush the juniper berries and the peppercorns
Pick the thyme or rough chop
Place all the ingredients into a stainless steel sauce pan and bring to the boil, then turn down to a simmer and cook for 5min, then leave to cool
This recipe is good for approx 2 lamb steaks
Place the leg steaks into a stainless or glass container, pour over the marinade and cover. This can be kept in the fridge for approx 3 to 4 days, overnight would be the minimum for imparting flavour.
Wash the beets
Place in a baking dish with the other ingredients
Cover with tin foil and bake at 170 deg C cook for approx 1 hour or until beets are tender
Leave to cool a little before peeling and slicing
Remove the lamb from the marinade and pat dry, oil the lamb steaks and season, sear the meat in a hot fry pan then place into a preheated oven or BBQ at 180°c, cook for approx 4 to 6 min remove and keep in a warm place to rest.
Place the pan back onto the heat and tip in the marinade, add a little colour to the marinade then add the tomato and brown sugar, add 250ml chicken stock and 250ml water, simmer to reduce by half, mix the flour and butter together to form a paste then whisk this into the sauce to thicken.
Season the sliced beetroot and warm through, arrange on a plate, carve the Lamb steak and arrange on top with the sauce to the side.
* An alternate sauce would be a salsa verde as a summertime option and also in the salad some rocket and feta, replace red beets for some yellow and or raw thin sliced capsicums with a raspberry vinaigrette