Print

Lamb leg steaks

Lamb-leg-steaks

5 from 4 reviews

Pan seared lamb steaks – gluten free

Scale

Ingredients

4 lamb leg steaks, washed and dried

Cooked quinoa and mixed salad (For serving)

1 1/2 cups of  warm water plus 1/2 tbsp of tapioca starch

3 scallion, chopped

1 small onion, chopped


For the caramelised apples

2 sweet pink lady apples

2 tbsp coconut sugar

2 tbsp of water

1tbsp of dairy free butter


For the marinade

3 garlic cloves

1 tsp himalayan pink salt

1 inch of fresh ginger, peeled

1 bay leaf

6 sprigs of thyme

1/2 tsp of sage

1/2 tsp of marjoram

2 tbsp of coconut aminos

2 tbsp of coconut oil, melted

Instructions

Place the pink salt, garlic, ginger, bay leaf, sage, marjoram, coconut aminos and coconut oil in a coffee grinder or food processor.

Pick the leave off 4 sprigs of thyme and add with the rest of the ingredients. Discard the stem and put the remaining 2 sprigs to the side.

Pulse the ingredients into a wet rub. Scoop out and proceed to massage the rub into the steak so it is completely coated.

Allow the meat to marinate overnight or 1-2 hours if your prefer to hasten the preparation.

On medium heat, melt an additional 2 tbsp of coconut oil in a large frying pan or skillet.

Sautee the scallion and onions until translucent and soft

Scrap off the rub from the steak (Reserve the excess rub) and pan sear each side of the meat until a crust is formed. This should take 3-4 minutes per side.

Once the meat is seared, stir in the tapioca starch into the 1 1/2 cup of warm water with the excess rub and pour it onto the pan.

Increase the heat to high to a rolling boil before reducing to low.

Add the additional sprigs of thyme to the pan, cover the pan and simmer for 20-25minutes.

During this time the sauce til begin to thicken, check periodically to ensure the liquid doesn’t recede too quickly. You should be left with enough sauce to cover the meat with.

As the meat simmers away, prepare the topping by peeling and cutting the apples into small cubes. If the apples are turning brown during this process then simply let the chopped apples sit in salt water (drain off afterwards).

Once the apples are chopped, on low/medium heat, melt the dairy free butter in a small pan then add the coconut sugar to the pan and swirl in the butter to create a dark liquid sugar.

Add the apple pieces to the pan and coat so each side is exposed to the liquid sugar. Continue to stir and turn the apple until they darken.

Pour in the 2 tbsp of water then cover the pan and leave to steam for 5 minutes. Keep an eye on the pan so the apples don’t burn. Replenish with a splash of water if needed during this time.

Serve the lamb steak with quinoa (or sweet potatoes if paleo) and salad