Oxford John Steaks with Caper Sauce recipe
information
At Oxford's indoor market there are butchers who have for years supplied the colleges with high quality meat. A speciality is Oxford John, the local name for a lamb leg steak.
ingredients
A tender cut that just needs gentle frying before serving with a piquant sauce.
4 lamb leg steaks, each weighing about 175 g (6 oz)
salt and pepper
25 g (1 oz) butter
5 ml (1 tsp) plain flour
300 ml {1/2 pint) lamb or beef stock
30 ml (2 tbsp) drained capers
15 ml (1 tbsp) vinegar from the capers
salt and pepper
25 g (1 oz) butter
5 ml (1 tsp) plain flour
300 ml {1/2 pint) lamb or beef stock
30 ml (2 tbsp) drained capers
15 ml (1 tbsp) vinegar from the capers
method
1. Season the lamb steaks to taste. Heat the butter in a frying pan and fry the steaks gently for 10 - 15 minutes, turning occasionally, until browned on both sides. Remove from the pan with a slotted spoon and transfer to a warmed dish.
2. Stir to loosen any sediment at the bottom of the pan, then stir in the flour and cook for 1-2 minutes. Gradually add the stock, stirring all the time, then cook until the sauce thickens, boils and is smooth. Add the capers and vinegar and simmer for 1 - 2 minutes.
3. Return the lamb steaks to the pan and simmer for 5 minutes or until the lamb is cooked to your liking. Serve hot.
2. Stir to loosen any sediment at the bottom of the pan, then stir in the flour and cook for 1-2 minutes. Gradually add the stock, stirring all the time, then cook until the sauce thickens, boils and is smooth. Add the capers and vinegar and simmer for 1 - 2 minutes.
3. Return the lamb steaks to the pan and simmer for 5 minutes or until the lamb is cooked to your liking. Serve hot.
serving amount
serves 4
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