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Lamb Steaks with Mediterranean Sauce Recipe

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3.9 from 6 reviews

This Lamb Steaks with Mediterranean Sauce recipe features tender lamb steaks seasoned with lemon zest and black pepper, served with a vibrant sauce of roasted red pepper, red onion, thyme, and pomegranate molasses. Accompanied by lightly cooked spinach, this dish offers a harmonious balance of rich, tangy, and fresh Mediterranean flavors, perfect for a quick yet sophisticated meal.

Ingredients

Main Ingredients

  • 2 lamb steaks
  • Salt and freshly ground black pepper, to taste
  • 1/2 lemon, finely grated zest
  • 3 tsp butter

Sauce Ingredients

  • 1/2 red onion, thinly sliced into fine wedges
  • 1 large red pepper, roasted and finely diced
  • 1 tsp thyme leaves plus extra few sprigs to garnish
  • 1 tbsp pomegranate molasses or balsamic glaze
  • 3/4 cup white wine

Side

  • 120-140 g spinach, lightly cooked, to serve

Instructions

  1. Prepare Lamb Steaks: Season the lamb steaks with salt, freshly ground black pepper, and the finely grated lemon zest. Let them stand briefly to absorb flavors.
  2. Cook Lamb Steaks: Heat 3 teaspoons of butter in a skillet over medium-high heat. Add the seasoned lamb steaks and cook until browned and cooked to your desired doneness, about 3-4 minutes per side for medium-rare depending on thickness. Remove steaks and keep warm.
  3. Make Mediterranean Sauce: In the same skillet, add the thinly sliced red onion and sauté until softened. Add the finely diced roasted red pepper and thyme leaves, cooking for another minute to release aromas.
  4. Deglaze and Reduce: Pour in 3/4 cup white wine and 1 tablespoon of pomegranate molasses or balsamic glaze to deglaze the pan, scraping up any browned bits. Let the sauce simmer until reduced and slightly thickened, about 5-7 minutes.
  5. Serve: Place the cooked lamb steaks on plates, spoon the Mediterranean sauce over the top, garnish with fresh thyme sprigs, and serve with lightly cooked spinach on the side.

Notes

  • For roasting the red pepper: char over an open flame or under a grill until skin blackens, then peel off skin before dicing.
  • Adjust the amount of butter used for richer flavor or a lighter version.
  • Use balsamic glaze as an alternative to pomegranate molasses for a sweeter, tangier sauce.
  • Spinach can be steamed or sautéed lightly with garlic for extra flavor.
  • Let lamb rest for a few minutes after cooking to retain juices.

Find it online: https://cookedbysarah.com/lamb-steaks-with-mediterranean-sauce-recipe/