Wednesday, 8 June 2011

Ginger Pig lamb leg steaks

Ginger Pig lamb leg steaks with garlic and thyme

Another cut of lamb from the Ginger Pig, ideal for the small family or those who do not want to exercise the time and labour needed for a whole roast leg of lamb. Lamb leg stakes with enough fat to ensure a succulent (as always) piece of meat. Pierce the meat with a knife and add slivers of garlic and thyme. Rub the meat with salt and pepper then...cook as per Tom the butcher's instructions:

Heat oven to 180 degrees centigrade.
Flash fry starting in a cool, dry pan with fat side down - let the fat render off and the meat will brown in that.
Pop in the oven and roast - 12 minutes will give you lovely pink meat.
Take out, leave to rest, then carve. 

Delicious with slightly overcooked potatoes with lots of lemon juice, olive oil, salt and pepper and a medley of tender carrots, fresh peas and broad beans.

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