Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, minty lamb steaks. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Minty lamb steaks is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Minty lamb steaks is something which I have loved my entire life.
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To begin with this particular recipe, we must first prepare a few components. You can cook minty lamb steaks using 14 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Minty lamb steaks:
- Get or 8 smaller lamb leg steaks
- Get salt and pepper for each steak
- Take Minty sauce
- Prepare mint sauce (recipe below) or you can use shop bought jar of mint sauce
- Take ketchup
- Make ready lemon juice
- Get mint sauce
- Get bunch of fresh mint (washed and stalks trimmed) or 1 heaped tablespoon of dried mint
- Take white vinegar
- Get malt vinegar
- Make ready granulated sugar
- Prepare glucose syrup or add 1 tablespoon more of sugar
- Get salt
- Prepare boiling water plus a little more for the reduction
Arrange a sheet of foil over the grill pan and turn up the edges to contain the juices. Place the steaks on the foil and spoon over the marinade. In a small bowl, mix together the herbs, garlic, pepper and oil. Smear the mixture over the leg steaks.
Instructions to make Minty lamb steaks:
- Lay your steaks on the grill (indoor or outdoor)
- Season each with salt and pepper and place under (or on) a very hot grill and leave for 3 minutes
- Turn steaks and season other side. Back under grill for another 3 minutes
- Whilst the steaks are grilling mix together, in a bowl, the mint sauce, lemon juice and the ketchup to make the minty sauce - or you can make this ahead of time and keep in a lidded jar in the refrigerator for up to 2 weeks
- Remove from grill and brush on the minty sauce and put back under grill for 2 minutes
- Remove from grill, turn and repeat
- The minty sauce should have bubbled and blackened SLIGHTLY. The steaks are now ready to serve. I serve with vegetables and garlic roast potatoes - for that dish see my recipe for garlic roast sweet potatoes
- For the mint sauce:
- Put all ingredients into a blender and blitz until the mint is chopped into tiny pieces
- Scrape into a small saucepot and place over a medium heat until it reaches boiling stage. Keep stirring as it heats adding a little more water initially to keep it from sticking.
- When the sauce begins to bubble turn heat to low and through simmering allow all of the excess water to evaporate.
- Now you need to get the taste right. The sauce should have a glutinous consistency. If it is very thick, taste and decide which liquid to add - if it tastes very strong, maybe a tablespoon of water, if too sweet then vinegar (usually the malt) if at this point it is too acidic then add a few more drops of glucose syrup. Mint sauce is all a matter of personal taste
- When you have the correct consistency and taste, remove from the heat and allow to cool before transferring to a sterilised jar. Refrigerate for up to 4 weeks.
- For a more liquid sauce to pour over your lamb roast - add 1 teaspoon of sugar and 4 tablespoons of malt vinegar to 2 tablespoons of your prepared mint sauce And transfer to a sauce boat for serving
In a small bowl, mix together the herbs, garlic, pepper and oil. Smear the mixture over the leg steaks. Add the lamb steak, ensuring that it is completely covered in the marinade, and set aside. Lamb and mint are a match made in heaven. Try our mouth-watering lamb with our special mint marinade.
So that is going to wrap it up with this special food minty lamb steaks recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
