Lamb with Rosemary and Port

This effortless supper for 2 is a jot to make and delicious to eat.

1 tbs. olive oil
2 tsp.Worcestershire sauce
2 lamb steaks
1 tbs. butter
1 sprig rosemary, needles finely chopped
1 fat garlic clove, crushed
1/4 cup port

Mix together the olive oil and Worcestershire sauce, then brush the mixture over both sides of the lamb. Season well.

Heat a heavy skillet over a medium heat and cook the steaks for 3 minutes per side, or to your liking. Remove to a plate and cover with foil.

Add the butter to the pan and when it has melted, stir in the rosemary and garlic for a minute. Pour in the port and bubble into a sauce. Transfer the steaks to serving plates, add any juices that may have accumulated from them to the pan, then pour the sauce over the steaks to serve.

Serves 2

 

Lamb with Rosemary and Port

These quick and and savory lamb steaks have a lovely pan sauce and are tender and flavorful.

1 tbs. olive oil
2 tsp.Worcestershire sauce
2 boneless lamb leg steaks
1 tbs. butter
1 sprig rosemary, needles chopped
1 fat clove garlic, peeled and chopped
1/4 cup ruby port

Mix together the olive oil and Worcestershire sauce in a bowl, then smear it over the lamb with a pastry brush.

Heat a heavy-bottomed skillet and cook the steaks for 3-4 minute per side, depending on thickness. Wrap them in foil and leave to rest.

Add the butter to the skillet and reduce the heat to low. Add the rosemary and garlic, then tip in the port and bubble until thickened.

Place the steaks on warmed plates and top with the sauce.

Serves 2