You are herePan-roast lamb with port and cranberry gravy

Pan-roast lamb with port and cranberry gravy

Pan-roast lamb with port and cranberry gravy

Serves 4
4x I75g/6oz lamb leg steaks or chump steaks
3 tbsp balsamic vinegar 1 tsp golden caster sugar 3 sprigs thyme, leaves only, plus some extra sprigs for garnish
1tbsp olive oil

For the gravy

5 shallots, chopped
50g/2oz butter
10 juniper berries, lightly crushed
2 bay leaves
250ml/9fl oz port
400ml/l4fl oz well-flavoured
chicken stock 1 tbsp cornflour mixed with 2 tbsp cold water
3tbsp cranberry jelly or cranberry sauce


i Trim the lamb steaks of any excess fat, then arrange in a shallow dish and sprinkle over the balsamic vinegar, caster sugar and thyme, season with salt and pepper. Cover and marinate in the fridge for a couple of hours or overnight.

2 For the gravy, soften the shallots in the butter with the juniper berries and bay leaves. Pour over the port and bubble away until reduced to half the original volume. Add the stock and cornflour and continue to simmer for 5-6 minutes or until thickened. Strain the sauce into a clean pan, discarding all
the bits and pieces. Add the cranberry jelly or sauce and gently reheat when needed.

3 To cook, lift the lamb steaks from the marinade, reserving all the juice. Drizzle the steaks with a little olive oil and fry for 3-4 minutes, without moving them about, flip over and cook for a further 3 minutes. The lamb should be slightly pink in the middle. Add the reserved marinade and bubble vigorously for a few seconds until sticky and reduced. Remove from the pan and leave to rest for a few minutes.

4 To serve, arrange the steaks on four warmed plates with some of the gravy poured around. Sprinkle over the extra sprigs of thyme, then serve with potatoes, greens and the remaining gravy for everyone to help themselves. - Fly at a Smile-Price