Barbecue Lamb Steaks with Spicy Tarragon and Shallot Butter
Lamb steaks cut from the leg are delicious pan-fried, grilled or barbecued.
- 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 (4 oz) butter, softened
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.