Lamb with Garlic Provençal Sauce
Recipe courtesy of the Meat and Livestock Australia.
4 lamb steaks or chops, 1 1/4-inch thick each
Spiced Oil Blend:
1 teaspoon rosemary, dry, crushed
1 teaspoon dried thyme, crushed
1/2 teaspoon dried oregano, crushed
1 teaspoon dried marjoram, crushed
1/2 teaspoon ground black pepper
3/4 teaspoon salt
6 tablespoons olive oil
2 tablespoons olive oil
3 cloves garlic, crushed
1 cup dry sherry
1 tablespoon butter
2 tablespoons mint, fresh, chopped
- Combine spiced oil ingredients in small bowl and coat meat with it.
- Heat 2 tablespoons olive oil in frying pan and brown steaks on both sides for 3 to 4 minutes.
- Remove meat from pan, discard the fat. Add crushed garlic to the pan and sauté quickly. Add sherry and simmer until reduced by half.
- Add butter and chopped mint. Return meat to pan. Coat with sauce and serve.
Makes 4 servings.
Recipe and photograph courtesy of the Meat and Livestock Australia.