| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Sami |
Food networ, Food8 |
1 |
servings |
INGREDIENTS
| 4 |
|
Lean boneless lamb steaks |
| 2 |
tb |
Olive oil |
| 2 |
tb |
Balsamic vinegar |
| 2 |
tb |
Whole grain mustard |
| 4 |
|
Sturdy thick rosemary branches |
| 50 |
g |
Butter; (2oz) |
| 1 |
|
Onions; chopped (1 to 2) |
| 25 |
g |
Caster sugar; (1oz) |
| 1 |
tb |
White wine vinegar |
| 2 |
tb |
Sultanas |
|
|
Good bunch of mint |
|
|
Boiled rice to serve |
INSTRUCTIONS
FOR THE CHUTNEY
Battten out the lamb a little to make it slightly easier to handle. Place
the oil, vinegar and mustard in a bowl. Season and stir well. Add the lamb
and leave to marinade for a few minutes.
Meanwhile, melt the butter in a sauceupan and add the onions, sugar,
vinegar and sultanas. Cook over a medium heat until really well caramelised
(this will take about 20 minutes).
Whilst the onions are cooking, heat a non stick griddle. Skewer the lamb
onto the rosemary branches and start to cook the lamb. Drizzling with a
little oil if necessary. Cook over a medium heat for about 15 minutes, or
until just pink in the centre.
As the onions are cooked down tear the mint and stir into the chutney.
Serve immediatley before the mint darkens too much. Serve with rice.
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