Georgi’s Braised Lamb Steak
Sauté:
1 Red onion (finely chopped)
1 tsp Mint
1 pinch Rosemary
1 pinch Thyme
1/2 tsp Black pepper
1/2 tsp Salt
1/2 tsp Basil
1 tsp Parsley
2 tbsp Balsamic vinegar
1 clove Garlic (crushed)
4 tbs Olive oil
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Add to a pan:
4 Grilling lamb steaks
Pop the lid on and
Braise in the oven at 160 degrees
for an hour
till the lamb is tender
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Sizzled Lamb Steak
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Marinate the lamb in the above herb mixture for at least an hour
And then
Sizzle on a hot BBQ
(Or in a large frying pan)
Cook for a few minutes on either side
Turning over twice
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Serve the lamb with
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Georgi’s Mushroom Sauce
Lightly caramelise
in olive oil:
1 small onion (finely chopped)
Add & Sauté:
1 tbs Butter
3-4 large Field mushrooms (peeled and diced)
1 clove Garlic (crushed)
1 pinch Salt
1 pinch Ground black pepper
1/2 tsp Oregano
1/2 tsp Parsley
1 tsp Vegeta (chicken stock powder)
1 tsp Balsamic vinegar
Add 300 mls Water
Simmer 6 minutes more
Blend:
2 tbsp Sticky-rice flour
1/2 cup Water
1 pinch Salt
Pour mixture into mushrooms
Simmer and stir for 4 minutes
Transfer to serving dish
Garnish with a sprig of fresh parsley
Serve hot with
Georgi's Braised or Sizzle Steaks
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