The Portly Gourmet

Good food doesn't have to be difficult…

Portly Cooks | Lamb Leg Steaks & Champagne Braised Fennel

lamb-and-fennel

Lamb I love it but it’s not something I regularly eat.  My favourite dish would have to be a slow cooked lamb leg shank in red wine gravy…Perfection! This one is slightly less time consuming but still delivers on flavour.

  • 2 lamb leg steaks
  • 1 fennel bulb
  • 100ml champagne/white wine
  • Butter

It’s a really simple and easy dish and would work well on a busy week night when time seems to slip from your fingers.  About an hour before you start cooking, take the lamb out of the fridge and let it come up to room temperature or a close as possible.

Next, slice the fennel horizontally from the root end and place in a baking tray. Season well and then add the champagne, cover with foil and roast in a high oven for about 10 minutes.  While the fennel is cooking, heat a heavy bottomed pan until its super hot, add a little oil and then fry the lamb steaks for around 2 minutes either side.  Once the lamb is done take the pan from the heat and melt the butter, glazing the lamb steaks.  Once that’s done all you need to do is serve!

PG

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This entry was posted on September 23, 2016 by in Blog, Portly Cooks and tagged , , , , , , , , , , , , , .
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