[personal profile] honorillyatoo
Lamb with Rosemary and Port
From "Nigella Kitchen" by Nigella Lawson

1 Tbsp olive oil
2 tsp worcestershire sauce
2 boneless lamb leg steaks (center slice)

for the sauce
1 tbsp butter
1 sprig rosemary
1 fat clove garlic
1/4 cup ruby port

Mix together oil and worcestershire sauce in a bowl, then smear over the steaks either with pastry brush or just dipping them in the bowl. Heat heavy frying pan, and cook the steaks for about 3 min per side, depending on the thickness of the steak and how you like it done. If you prefer to use boneless lamb sirloin or noisettes, I'd advise 2 per person and less time for their cooking. Wrap them in foil to rest on a warm plate, or a warm place, while you make the sauce. With the pan still on the heat but turned to low, add the butter and let it melt, then finely chop the needles from the rosemary and add them to the pan. Peel and crush or mince the garlic into the pan, then pour in the port, letting it sizzle and reduce slightly. Unwrap the steaks and add any juices from the foil parcel to the sauce. Then put the steaks onto the plates and pour sauce over them.

Serves 2
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