Updated: Sep 25, 2019
The start of our family meal at night usually goes something like this: "Eat up guys, Mummy has cooked us a beautiful meal," and then my husband turns into an MKR critic and jokingly gives a score out of 10.
If people think Manu and Pete are tough critics they haven't met Steve. He gave this meal a 9/10 and was still talking about it the following day, so you know when I say this recipe is the EPIC, you know it's true.
For most meals the cooking time comes from cooking the protein. This recipe is the opposite. The cooking time is that beautiful balsamic reduction and the lamb steaks only take six minutes.
Do yourself a favour and take the time to make the sauce. I guarantee you will make this a regular meal in your house, and a meal you will showcase when you want to impress family and friends!
Prep 10 min // Cook 30 min
6 lamb steaks
1 cup sliced mushrooms
2 tbs olive oil
Salt and pepper
1 tbs fresh rosemary diced finely
4 cloves garlic crushed
1 shallot finely diced
1/2 cup balsamic vinegar
1/4 cup good quality red wine
3 tbs honey
Place all the marinade ingredients together in a saucepan and mix well.
Bring to the boil for 3 minutes and then reduce to a low heat.
Whisk/stir occasionally until the marinade has turned to a syrup consistency and has reduced (approximately 20 minutes).
Remove from the heat and pour half the marinade into a container and chill in the freezer for 10 minutes, leaving the remaining marinade in saucepan.
While the sauce is chilling, remove the lamb steaks from the fridge and packaging. Season generously with salt and pepper and rest to room temperature.
Coat the lamb steaks in the chilled marinade and let them rest for 5 - 10 minutes.
While the lamb steak is marinating, heat the olive oil in a pan.
Remove the steaks from the marinade and place them on the hot pan, along with the mushrooms. Cook for 3 - 4 minutes each side for medium rare.
Remove the lamb steaks from the pan and let them rest for 5 minutes.
While the lamb is resting, heat the remaining sauce.
Slice the lamb steaks against the grain and serve with your preferred sides and drizzle the heated marinade over the top.