Lamb Steaks with Rosemary & Red Wine
Difficulty : Super easy
Preparation time:
1d
Cooking time:
10m
This is a really simple yet extremely delicious Lamb dish. Lamb and rosemary are a beautiful combination and the red wine adds a lovely depth of flavour too.
The trick with this recipe is to leave the lamb to marinade for about 24 hours. It’s well worth the wait as the lamb comes out tender and mouthwatering!
Serve with some steamed greens or a simple green salad.
Ingredients
For 1 people (
)
Recipe
- 200 grams Lamb steak(s)
- 1 sprig(s) fresh rosemary
- 120 mL Red wine
- 1 tablespoon(s) Olive Oil
- 3 tablespoon(s) Balsamic vinegar
- 0.5 tablespoon(s) Black Pepper
Nutritional Facts (per serving)
- Kcal: 463 kcal
- Sugars (g): 7g
- Carbs: 12g
- Fat: 26g
- Saturated fat (g): 7g
- Proteins: 22g
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Directions
- Prepare the marinade. Remove the rosemary leaves from its stem and place in a large dish (big enough to hold the lamb).
- Add the red wine, olive oil, balsamic vinegar and freshly ground black pepper to the dish with the rosemary and mix everything together.
- Add the lamb to the dish and mix it around in the marinade and make sure the lamb is completely covered.
- Cover the dish with cling film and and refrigerate for up to 24 hours.
- To cook, heat a grill pan or frying pan over a high heat. When hot place the lamb steaks on the pan and cook for two minutes on each side for medium-rare meat, or longer if you like it well done. Pour remaining marinade over meat as it is cooking.
- Remove the lamb from the pan and leave to rest for a few minutes.
- Serve with steamed greens or a simple green salad.
