Grilled Lamb Steak with Red Wine, Shallots And Celery Sauce

Ready in 1 hour

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Ingredients

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200 g Shallots
MARINADE
2 tb Celery leaves
4 Garlic
1 l Red wine
Vegetable oil
80 g Butter
6 New potatoes
100 g Carrots
2/3 tb Beef stock
Salt and ground pepper
A few bayleaves
Duck fat
SAUCE
Lamb steak; from young leg of
1 bn Thyme

Original recipe makes 1

Servings  

Preparation

Melt some butter in a pan then add the shallots and carrots. After a few minutes, add the garlic and bay leaves. Once the vegetables have begun to soften, add the wine. Let the sauce reduce. In a dish put the thyme, oil, garlic, salt and pepper. Toss the chops in the mixture and leave to marinade for half an hour. Once the sauce is reduced, add the beef stock and leave to cook for 20 minutes. Place some vine cuttings onto the barbecue, leave them to burn down a bit, then place the lamb steaks on the grill and cook them well for about 5-8 minutes on each side. Chop the celery leaves and add to the sauce. Slice the potatoes and saute them in duck fat and a small quantity of shallots. Serve the potatoes with the lamb and pour the sauce over the steak. Posted to CHILE-HEADS DIGEST V3 #,

Calories Per Serving: 3458 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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