| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Meats |
4 |
Servings |
INGREDIENTS
| 4 |
|
Boneless Lamb Leg Steaks |
| 1 |
tb |
Olive Oil |
|
|
Salt And Freshly Ground Black Pepper |
| 1 |
sm |
Onion; Finely Chopped |
| 3 |
tb |
Dry White Wine |
|
|
Clove Garlic; Crushed |
| 12 |
oz |
Plum Tomatoes; Skinned & Chopped |
|
|
Grated Zest Of 1 Orange |
| 2 |
ts |
Sun-Dried Tomatoes; Crushed |
| 1 |
ts |
Sugar |
| 2 |
tb |
Fresh Parsley; Finely Chopped |
|
|
Grated Zest Of 1/2 Lemon |
INSTRUCTIONS
1. In a large frying pan, seal the lamb steaks in 2 tablespoons of the oil.
Remove and season. 2. Add the remaining oil to the pan and gently fry the
onion until softened. 3. Stir in the wine and boil for 2 minutes. 4. Add
half the garlic, the plum tomatoes, orange zest and seasoning. Simmer for 5
minutes until the sauce thickens. 5. Stir in the sun-dried tomatoes and
sugar. Return the steaks to the pan and, turning occasionally, simmer for
about 10 minutes or until the lamb is cooked right through. 6. Meanwhile,
mix together the parsley, lemon zest and remaining garlic. 7. Serve the
steaks topped with the sauce and sprinkled with the parsley mixture.
Posted to EAT-L Digest 07 Aug 96
Date: Thu, 8 Aug 1996 13:37:24 EDT
From: erika metzieder <100627.3022@COMPUSERVE.COM>
Serving Ideas : Serve with risotto or pasta.
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