Barbecue Lamb Steaks with Spicy Tarragon and Shallot Butter

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  Barbecue Lamb Steaks with Spicy Tarragon and Shallot Butter

 Lamb steaks cut from the leg are delicious pan-fried, grilled or barbecued 

Barbecue Lamb Steaks with Spicy Tarragon and Shallot Butter

Ingredients

  • 4 lamb steaks
  • Season the lamb with salt and pepper then add a little oil and ground cumin.

Spicy Tarragon and Shallot Butter 

  • ½ tablesp. oil
  • 1-2 shallots, finely chopped
  • 1 tablesp. curry paste
  • 1 tablesp. chopped tarragon
  • 1-2 cloves garlic, chopped
  • 100g butter, softened

To Cook

To make up the butter:
Sauté the shallots in hot oil. Add the curry paste, tarragon and garlic. Cook for 2-3 minutes. Allow to cool then stir the mixture into the softened butter. Store in the fridge until ready to use.

To cook the steaks:
Heat the grill, pan or barbecue and cook the lamb steaks to your liking. Top with a little of the butter just before you serve the steaks.

Grilled vegetables i.e. peppers, courgettes, red onions are very good cooked and served with the lamb steaks.

Nutritional Analysis per Serving

Protein: 31.66g 

Fat: 23.39g 

Iron: 2.4mg 

Energy: 349kcal