Roast Lamb Steaks
Prepared and/or submitted by Saaliha
Ingredients (Serves 8)
- 8 lamb steaks
- 2 medium onions
- 2 tbsp butter
- 1 bulb garlic, peeled, crushed
- 2 inch piece ginger, grated
- juice of 1 lemon
- 1 tspn coarse pepper
- 2 tspn himalayan or sea salt
- 4 tbsp balsamic vinegar
- white vinegar
- 1/2 tspn flaked dried red chillies
Wash the lamb steaks in water. Then place in a bowl and pour white vinegar over, and ensure each stake is immersed in the vinegar. This helps tenderise the meat and kill any bacteria. Leave for 5-10 minutes. Then rinse in water again, place in a large casserole dish. Season the lamb steaks with the remaining ingredients, and leave for an hour or two in the refrigerator. Cover the casserole dish with foil. Place in the oven at gas mark 8 (230 degrees C, 450 degrees F), and leave to cook for around 2 hours.
If you are going to make Bukhari Rice, take half of the juice from the casserole dish after the steaks have been in the oven for an hour. Pour out carefully into another dish, wear oven gloves. This will be used as stock to cook the rice, which will give the rice a lovely flavour.
Beef and Lamb Dishes
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