I am delighted to be back supporting the European campaign to promote lamb. Lamb can be quick and easy to prepare, is convenient, versatile and suitable for everyday meals, whether you’re a traditionalist or are looking for an ethnic twist. You’ll love its natural flavour. A wide variety of cuts makes lamb suitable for a range of dishes and cooking methods, from quick mid-week meals to special dinners at weekends or holidays. Local lamb is grass-fed and raised outdoors, and sheep farming supports the local economy and communities across Europe.
Visit trylamb.ie or follow the campaign on Facebook and Instagram for all things European lamb.
Ingredients
2 large lamb steaks
2 sprigs fresh rosemary
2 small onions, peeled and sliced
4 sprigs of fresh thyme
1 tbsp butter
Olive Oil
150ml aged balsamic vinegar plus extra for the sauce
1 large rustic baguette
Cream
Cracked black pepper
Garnish
Dijon mustard
1/2 a lemon
A good handful of organic salad leaves
Method
Take the lamb steak out of the fridge and bring to room temperature for 30 mins. Heat a pan on a high heat.
Put the thyme, butter and a bit of oil into a large non-stick frying pan on medium heat. Once the butter has melted, place the onions into the pan, season with sea salt and black pepper, and cook for 5 minutes. Pour in the vinegar, pop on a lid, reduce the heat to low, and cook for around 20 minutes, or until beautifully golden.
Pop the bread into the oven at 180C to heat it through.
Season the lamb steaks well on both sides. Oil the hot pan and place in. Seal the meat on both sides for two minutes. Keep turning the lamb on the pan until it reaches your desired temperature. I like mine medium. Remove from the flame and allow to rest while you crack on with the pepper sauce.
To make the sauce, add in a good glug of the extra vinegar to the pan you cooked the lamb in. Reduce down by half on a high heat and then add the cream and pepper to your liking.
Cut the warmed bread in half, then spread on some mustard if you like. On the bottom half of the bread, layer over the onions, slices of the lamb, pepper sauce and bit of lemon-dressed organic salad. Pop the other half of bread on top, press down lightly, carve the sandwich into decent chunks, and get stuck in.