Lamb Steaks with Mustard and Mint Crumbs
Photography by Nick Tresidder.
These lamb steaks are delicate and extremely tasteful and they are best served with leek and pea risotto.
Serves: 4
INGREDIENTS
3-4 lamb leg steaks
sea salt and freshly ground pepper
Dijon mustard
Crumbs
1 cup panko crumbs
1⁄2 cup mint leaves
2 cloves garlic, crushed
1⁄2 cup freshly grated Parmesan cheese
1 tablespoon olive oil
To serve
Leek and pea risotto*
METHOD
Crumbs: Place all the ingredients in a food processor and process until finely chopped. Tip into a shallow dish and season.
Lamb: Divide the meat through their natural joins to give you 2-3 pieces from each steak. Trim off any skin and sinew. Place between two sheets of plastic wrap and using a rolling pin or meat mallet, gently beat to 1⁄2 cm thick.
Lay the pieces of lamb on the bench, season and brush the side facing up, with mustard. Press into the crumbs. Turn over and brush the other side with mustard and press in the crumbs.
Heat a large sauté pan with a little olive oil and a knob of butter. Cook the lamb, in batches, over a medium heat for 2-3 minutes each side until crisp and golden. Drain on kitchen towels.
*Leave out the saffron threads and stir in 1 1/2 cups of thawed frozen peas 5 minutes before the end of cooking.
Panko crumbs: flaky crisp Japanese breadcrumbs available from Asian specialty stores and good supermarkets.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #118
The most highly anticipated issue of dishfor the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!