Pan-roast lamb with port & cranberry gravy

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Alastair Hendy

2 ratings

Recipe by Alastair Hendy

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1. Trim the lamb steaks of any excess fat, then arrange in a shallow dish and sprinkle over the balsamic vinegar, caster sugar and thyme, season with salt and pepper. Cover and marinate in the fridge for a couple of hours or overnight.
2. For the gravy, soften the shallots in the butter with the juniper berries and bay leaves. Pour over the port and bubble away until reduced to half the original volume. Add the stock and cornflour and continue to simmer for 5-6 minutes or until thickened. Strain the sauce into a clean pan, discarding all the bits and pieces. Add the cranberry jelly or sauce and gently reheat when needed.
3. To cook, lift the lamb steaks from the marinade, reserving all the juice. Drizzle the steaks with a little olive oil and fry for 3-4 minutes, without moving them about, flip over and cook for a further 3 minutes. The lamb should be slightly pink in the middle. Add the reserved marinade and bubble vigorously for a few seconds until sticky and reduced. Remove from the pan and leave to rest for a few minutes.
4. To serve, arrange the steaks on four warmed plates with some of the gravy poured around. Sprinkle over the extra sprigs of thyme, then serve with potatoes, greens and the remaining gravy for everyone to help themselves.

Per serving

564 kcalories, protein 35g, carbohydrate 19g, fat 31 g, saturated fat 16g, fibre 0g, salt 0.87 g

Latest comments and suggestions

• Janet

  17 January 2008

  Janet rated and commented on this recipe

  

  Lovely, the gravy has become a firm favorite in my household.

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• Martin

  25 February 2008

  Martin rated and commented on this recipe

  

  Lovely; I find that the gravy tastes better if you add the Cranberry sauce (I forgot to).

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Ingredients

• 4 x 175g lamb leg steaks or chump steaks
• 3 tbsp balsamic vinegar
• 1 tbsp golden caster sugar
• sprigs thyme , leaves only, plus some extra sprigs for garnish
• 1 tbsp olive oil

FOR THE GRAVY

• 5 shallots , chopped
• 50g butter
• 10 juniper berries , lightly crushed
• 2 bay leaves
• 250ml port
• 400ml well-flavoured chicken stock
• 1 tbsp cornflour mixed with 2 tbsp cold water
• 3 tbsp cranberry jelly or cranberry sauce

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 2 hrs 2 hrs 30 mins

Cook 15 mins

Ingredients

• 4 x 175g lamb leg steaks or chump steaks
• 3 tbsp balsamic vinegar
• 1 tbsp golden caster sugar
• sprigs thyme , leaves only, plus some extra sprigs for garnish
• 1 tbsp olive oil

FOR THE GRAVY

• 5 shallots , chopped
• 50g butter
• 10 juniper berries , lightly crushed
• 2 bay leaves
• 250ml port
• 400ml well-flavoured chicken stock
• 1 tbsp cornflour mixed with 2 tbsp cold water
• 3 tbsp cranberry jelly or cranberry sauce

Per serving

564 kcalories, protein 35g, carbohydrate 19g, fat 31 g, saturated fat 16g, fibre 0g, salt 0.87 g

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