Lamb steaks with port and mint sauce recipe
information
Calories per serving 400
ingredients
low fat cooking spray
2 x 150 g (5 1/2 oz) boneless lamb leg steaks
1 red onion, sliced
300 ml (10 fl oz) lamb stock
2 tablespoons port
2 teaspoons redcurrant jelly
2 teaspoons cornflour
1 tablespoon chopped fresh mint
salt and freshly ground black pepper
2 x 150 g (5 1/2 oz) boneless lamb leg steaks
1 red onion, sliced
300 ml (10 fl oz) lamb stock
2 tablespoons port
2 teaspoons redcurrant jelly
2 teaspoons cornflour
1 tablespoon chopped fresh mint
salt and freshly ground black pepper
method
1. Heat a large non stick frying pan and spray with low fat cooking spray.
2. Add the lamb steaks to the pan and cook for 2 minutes on each side to seal and brown them.
3. Add the onion to the pan and cook for a further 5 minutes, until it begins to brown lightly.
4. Stir in the stock, port and redcurrant jelly and bring to the boil.
5. Reduce the heat, cover and simmer for 20 minutes.
6. Mix the cornflour with a little cold water to make a thin paste and add this to the pan.
7. Cook, stirring, until the sauce thickens a little.
8. Season and stir in the mint. Serve at once.
2. Add the lamb steaks to the pan and cook for 2 minutes on each side to seal and brown them.
3. Add the onion to the pan and cook for a further 5 minutes, until it begins to brown lightly.
4. Stir in the stock, port and redcurrant jelly and bring to the boil.
5. Reduce the heat, cover and simmer for 20 minutes.
6. Mix the cornflour with a little cold water to make a thin paste and add this to the pan.
7. Cook, stirring, until the sauce thickens a little.
8. Season and stir in the mint. Serve at once.
serving amount
serves 2
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