Lamb in red wine marinade

Yes Mrs Flamb is back in England and the red wine is flowing.


Ingredients:

4 lamb loin steaks.

For the marinade:

2 cups red wine – a full-bodied Burgundy is best but I used merlot
1 cup fresh rosemary
1 tbsp fresh mint
1 tblsp vegetable oil

Take the leaves off the mint and rosemary, place in the blender. Add a small portion of the red wine and blend until the herbs are well chopped. Add the remainder off the wine and oil. Blend for about minute to mix well.

Place the lamb steaks (do not remove any fat) in a corrosion proof dish and poor over the marinade. Cover and place in the fridge for a few hours, turning the steaks over at half time.

For the glaze and sauce:

1 cup clear honey
½ cup vinegar
1 tblsp chopped mint, fresh is best but dried will do.

To make the glaze/sauce place the mint and honey in a pan and warm gently. When hot add the vinegar and stir well, simmer on a low heat for 5 minutes stirring occasionally. Place on one side to cool.

To cook:

Pre-heat the grill to high heat, drain the lamb steaks and place on the grill.
Mop the top with the glaze and cook for about 5 minutes according to taste – I aim to just cook the meat through as seen by the change in colour creeping up the sides, when most of the sides are cooked turn over and mop the top side with the glaze. Cook for 5 minutes and put aside to rest for a couple of minutes.

Serve with the remainder of glaze as a sauce on the side. Some folks prefer to pour the sauce over the steaks.


The foil pack to the right of the photo contains baby potatoes cooking in butter with a sprig of mint. At this time of year I like to serve fresh cooked corn cobs with the lamb and potatoes.