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Bookmark Recipe

Barbecue Lamb Steaks with Spicy Tarragon and Shallot Butter

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

Nutrition per serving
  • kcal
    349kcal
  • protein
    31.66g
  • iron
    2.4mg

Ingredients

    • 4 lamb steaks
    • Season the lamb with salt and pepper then add a little oil and ground cumin.
    • ½ tablesp. oil
    • 1-2 shallots, finely chopped
    • 1 tablesp. curry paste
    • 1 tablesp. chopped tarragon
    • 1-2 cloves garlic, chopped
    • 100g butter, softened

Main

    • 4 lamb steaks
    • Season the lamb with salt and pepper then add a little oil and ground cumin.
    • ½ tablesp. oil
    • 1-2 shallots, finely chopped
    • 1 tablesp. curry paste
    • 1 tablesp. chopped tarragon
    • 1-2 cloves garlic, chopped
    • 100g butter, softened

Method

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.

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Method

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.