This weekend I wanted something simple to cook, that tastes delicious. This Nigella recipe was just the ticket. Light and tasty it went down a treat after an afternoon enjoying the sunshine. And there may just be room for ice cream to polish off what has been a truly lovely day. Good times.
2 tbsp olive oil
2 tsp Worcestershire sauce
2 boneless lamb leg steaks
1 sprig fresh rosemary
1 fat garlic clove, crushed
60ml/2½fl oz ruby port
Mix together the oil and Worcestershire sauce in a bowl, then smear this over the lamb leg steaks, either with a pastry brush or by dipping the steaks directly into the bowl. Heat a heavy-based frying pan, and cook the steaks (in the oil and Worcestershire mix) for 2-3 minutes a side, depending on the thickness of the steak and how you like it done.Wrap the leg steaks in foil and set aside to rest on a warm plate or in a warm place while you make the sauce.
For the sauce, keep the pan on the heat, but turned down low. Add the butter and let it melt, then finely chop the needles from the rosemary sprig and add them to the pan. Add the garlic, then pour in the port, letting it sizzle and reduce slightly.Unwrap the lamb leg steaks and add any juices that have collected in the foil parcel to the sauce.To serve, put the steaks onto plates and pour the sauce over them.
I served with warm crusty bread and french beans with almond butter.
Born in Scotland in the mid 70’s, Bee was brought up on a diet of fish fingers, spaghetti hoops, and crispy pancakes. But never the deep fried Mars Bar.
Okay, maybe once, but she didn’t swallow.
Today, after a decade in Manchester, Bee has returned to Scotland and resides in Glasgow. She posts a mixture of recipes tried and tested at home.