Lamb leg steaks

Pan seared lamb steaks - gluten free so delicious

Course Main Entree

Cuisine British

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 474kcal

Author Charla

Ingredients

4 lamb leg steaks washed and dried
1 ½ cups of warm water plus ½ tablespoon of tapioca starch
3 scallion chopped
1 small onion chopped

For the caramelised apples

2 sweet pink lady apples
2 tablespoon coconut sugar
2 tablespoon of water
1 tablespoon of dairy free butter

For the marinade

3 garlic cloves
1 teaspoon himalayan pink salt
1 inch of fresh ginger peeled
1 bay leaf
6 sprigs of thyme
½ teaspoon of sage
½ teaspoon of marjoram
2 tablespoon of coconut aminos
2 tablespoon of coconut oil melted
Cooked quinoa and mixed salad For serving

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 leaves off 4 sprigs of thyme and add with the rest of the above 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 tablespoon 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 ½ cup of warm water, along 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 will 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.
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 1tsp worth of salt in water (rinse and 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 tablespoon 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

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