Barbecue Lamb Steaks with Spicy Tarragon and Shallot Butter

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

Serves 4


Cooking 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.

Nutritional Content

Protein: 31.66g
Fat: 23.39g
Iron: 2.4mg
Energy: 349kcal

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