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Receta Grilled Lamb Steak With Red Wine, Shallots And Celery Sauce
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Ingredientes
- Lamb steak from young leg of lamb Duck fat
- 6 x New potatoes Vegetable oil
- 4 x Cloves garlic
- 1 bn Thyme Salt and grnd pepper
- 200 gm Shallots
- 80 gm Butter A few bayleaves
- 1 lt Red wine
- 100 gm Carrots
- 2 Tbsp. Celery leaves
- 2/3 Tbsp. Beef stock
Direcciones
- Heat some butter in a pan then add in the shallots and carrots. After a few min, add in the garlic and bay leaves. Once the vegetables have begun to soften, add in the wine. Let the sauce reduce.
- In a dish put the thyme, oil, garlic, salt and pepper. Toss the chops in the mix and leave to marinade for half an hour. Once the sauce is reduced, add in the beef stock and leave to cook for 20 min.
- Place some vine cuttings onto the barbecue, leave them to burn down a bit, then place the lamb steaks on the grill and cook them well for about 5-8 min on each side.
- Chop the celery leaves and add in to the sauce. Slice the potatoes and saute/fry them in duck fat and a small quantity of shallots. Serve the potatoes with the lamb and pour the sauce over the steak.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1803g | |
| Calories 1775 | |
| Calories from Fat 589 | 33% |
| Total Fat 67.16g | 84% |
| Saturated Fat 41.58g | 166% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 671mg | 28% |
| Potassium 6975mg | 199% |
| Total Carbs 249.03g | 66% |
| Dietary Fiber 24.7g | 82% |
| Sugars 18.31g | 12% |
| Protein 31.03g | 50% |
