Lamb Leg Steaks in a Burnt Butter, Mustard and Garlic Sauce
Lamb legs served with a Fennel, Mint and Preserved Lemon Salsa
4
Serves
5 mins
Prep Time
10 mins
Cook Time
Recipe author
The Ironclad Pan Company
Fennel is in season! Moreish lamb leg steaks are lean, tasty as and super fast to cook and nothing beats crunchy garlic and sizzling butter.
Whip this dish up in less than 15 minutes and wow the hungry amongst you.
Fennel is in season! Moreish lamb leg steaks are lean, tasty as and super fast to cook and nothing beats crunchy garlic and sizzling butter. Whip this dish up in less than 15 minutes and wow the hungry amongst you.
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Ingredients
The Meat
4 Quality Mark lamb leg steaks
2 Tbsp butter
to taste salt
to taste black pepper
Burnt Butter and Garlic Sauce
8 garlic cloves
thinly sliced
4 Tbsp butter
2 teaspoons coarse ground mustard
to taste salt
to taste black pepper
The Salsa
1 head fennel
shaved
½ small preserved lemon
finely sliced
2 Tbsp extra virgin olive oil
6 mint leaves
shredded
smoked paprika
flakes
to taste salt
to taste black pepper
Method
The Meat
Burnt Butter
Fennel Salsa
1
Remove meat from the fridge and its packaging two hours before cooking to bring it to room temperature. Use a paper towel to wipe away any excess moisture.
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2
The cooking times that follow are for 2 cm thick steaks.
3
Lightly toss shaved fennel, preserved lemon and mint together with oil, salt and pepper to taste.
4
Now heat your pan. Start on a low flame and build up to high to ensure the pan is evenly heated. Now toss in the butter and watch it sizzle!
5
Nestle lamb steaks in the sizzling butter and squash them down with the back of a metal egg slice as they cook for 4 minutes on the first side. Weighing them down like this will ensure they brown up evenly. If you have meat weights use these. Alternatively, if you have two pans, pop one on top of the meat and use this to weigh down the steaks.
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6
Before you turn the steaks over season with rock salt and pepper to your liking and continue to cook for 3 mins on the second side and keep pressing down on them with your egg slice/weights or second pan.
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7
This cooking time should produce medium rare steaks. Cook for 4 mins on the second side for medium, 2 mins a side for rare and 1 min each side for blue.
8
Remove steaks from pan, wrap in tinfoil and leave to rest for 5 minutes as you complete the rest of the meal. Don’t clean the pan!
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Nutrition Information per Serving (282.5g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
1678.8 kJ (401.0 kCal kcal)
Protein
33.4g
Total Fat
27.4g
Saturated Fat
13.6g
Carbs
3.6g
Sugars
3.0g
Sodium
976.7mg
Iron*
3.1mg
* Percentage of recommended daily intake (Aust/NZ)
