Salt and pepper lamb leg steak.
Grill or broil (approx).
Prepare sauce: Saute sliced shiitake mushrooms in olive oil (approx), add leaves of rosemary, deglaze pan with wine, rid alcohol (smell will go from dry to sweet), add flour to make roux.
Lower heat to low.
Add diced parts of chevre.
Continue stirring mixture until cheese is integrated.
After cheese is fully incorporated into sauce add capers and maple syrup.
Stir through.
Serve (I like garlic smashed potatoes and broccoli).
Mix marinade ingredients in a sealable bowl and place steaks into marinade.
Marinate meat for 4+ hours in refrigerator.
Preheat oven to 400 degrees.
Remove from marinade and brown in skillet over medium heat for approximately 5-10 minutes.
Remove from skillet and place in small oven-proof dish. Cover with a little more wine and any spices you feel necessary (I put on some more rosemary and thyme, plus more garlic).
Bake in oven for 10 minutes for med-well, 15 minutes for more well done or until internal temp reads 170 degrees.< ...
live oil, then place a leg steak on one half. Scatter over
In a bowl, combine lamb, oil and spice mix, tossing to coat. Set aside for 20 mins to marinate.
Place a large frying pan over high heat. Cook lamb for 5-6 mins, stirring occasionally, until cooked through.
Meanwhile, combine cucumber, tomato, onion and mixed salad greens in a large bowl.
Top each flatbread with salad and lamb. Serve drizzled with tzatziki.
ressing. Top with the warm steak, pepperoncini and olives.
Heat oil in a large frying over medium heat. Saute garlic 1 min, until fragrant.
Increase heat to high, add lamb and cook 2-3 mins, until browned all over. Add broccoli and mushrooms and cook 2-3 mins.
To make sauce, dissolve cornstarch in vinegar. Add remaining ingredients and 1 tbsp water. Pour sauce into pan and bring to a simmer; cook 2-3 minutes, stirring occasionally, until sauce thickens.
Sprinkle lamb with scallion and serve with steamed rice.
ottom and sides. Stir-fry lamb for 1-2 mins or
Preheat broiler. Sprinkle lamb with cumin and paprika. Broil
Trim any fat off the lamb and cut it into 1
0 seconds to toast. Add lamb and brown 2-3 mins
eaty side (only) of butterflied lamb leg.
Sprinkle with salt and
small bowl. Rub into lamb, cover and chill for 3
Mix all seasoning ingredients well and ensure the entire lamb leg is well-coated with the entire mixture.
Marinate overnight and bake for 2 hours at 180C (according to preference).
Combine garlic, lemon juice, thyme, mustard powder and olive oil. Add lamb and turn to coat. Cover and chill for 3 hours or overnight.
Preheat oven to 350\u00b0F. Oil a large Dutch oven and place over medium heat. Cook lamb until browned all over. Transfer to oven and roast for 30 mins, or until cooked to your liking. Cover with foil and let rest for 10 mins.
Garnish with thyme sprigs and lemon wedges.
Preheat the grill to high. Place the lamb leg steaks on a foil lined grill pan. Mix the chutney and mustard. Brush half over the lamb. Grill for 8 mins. Turn and brush with the remaining mustard mixture. Grill for a further 8 mins until cooked through.
To make the salsa, mix the mango, onion, cilantro, vinegar and oil. Transfer steaks to serving plates. Serve with the salsa and potatoes.
aste. Season then rub over lamb to coat. Transfer to a
he ingrediants and marinate the lamb leg steaks (large chops will work
make small incisions in the lamb. Stuff with sliced garlic.
Trim lamb shoulder steak from bones and set aside bones. Cut steak into 1
Make this recipe one to two days in