Mary Berry's Marinated Rosemary Lamb Steaks with Red Peppers
Lamb steaks can often be forgotten in favour of the large joints. Cooked in the right way, they are tender and full of flavour, and quick to prepare as well.
|4 × 150g (5oz)||lean lamb steaks (from the leg)|
|2||red peppers, quartered and deseeded|
|4||banana shallots, peeled, trimmed and sliced in half lengthways through the root|
|1 tbsp||olive oil|
|1 tbsp||balsamic glaze|
|For the marinade:|
|2 tbsp||chopped rosemary leaves|
|2 tbsp||olive oil|
|1||garlic clove, crushed|
|Juice of ½ small lemon|
Preheat the grill to high.
Mix the marinade ingredients together in a bowl. Add the lamb and set aside to marinate for 10 minutes, or longer if possible.
Meanwhile, sit the peppers, cut side down, on one side of the grill pan. Toss the shallots in the oil and season with salt and pepper.
Arrange them on the other side. Slide under the grill to cook for 10–12 minutes, turning the shallots halfway through the cooking time, until the pepper skins are blackened and the shallots golden and slightly charred. Immediately transfer the peppers to a bowl, cover with cling film, and leave to sweat for 10 minutes to loosen the skins.
Meanwhile, heat a griddle or heavy-based frying pan over a high heat until hot. Remove the steaks from the marinade and quickly sear on both sides. Reduce the heat and fry for 3–5 minutes on each side until golden brown but still slightly pink in the middle.
Transfer to a plate, cover with foil and leave to rest for 5 minutes.
While the lamb is resting, peel and discard the skins of the grilled peppers then cut the flesh into large pieces. Add to the pan with the shallots to heat through.
Arrange the vegetables on a plate. Cut the lamb into slices and place on top. Mix the balsamic glaze with 4 tablespoons of water and add to the pan with any remaining marinade and resting juices. Deglaze the pan for 30 seconds and pour the sauce over the lamb to serve.
• If you prefer to make this dish on the hob only, chargrill the peppers in a griddle pan over a high heat. Alternatively, use a jar of roasted red peppers and simply heat in the pan with the shallots.
• Serving your lamb pink not only keeps down the cooking time but means the meat will be beautifully tender. The cooking time will also depend on how thick your steaks are.
The peppers and shallots can be cooked up to 3 hours ahead and reheated to serve. The lamb can be marinated overnight and kept in the fridge.
The cooked dish is not suitable for freezing. The lamb steaks could be frozen raw in the marinade, ready to cook.