Lamb leg steaks for the holidays with wed wine sauce & polenta

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2 portions


25 minutes


  • 2 Quebec lamb leg steaks (approximately 500 g total)
  • 1 tbs steak spices
  • 1/2 tsp ground ginger
  • 2 tbs butter
  • 1 small red onion, sliced
  • 1/2 cup red wine
  • 1 cup beef broth
  • 2 tbs cornstarch, diluted in an equal amount of water
  • 2 cloves of garlic, chopped
  • 1 small bunch of parsley, chopped
  • 3/4 cup polenta
  • 3 cups vegetable broth
  • Olive oil


  1. Rub the lamb with the spices. Add salt and put aside.
  2. Heat the butter in a small pot over medium high heat.
  3. Cook the red onion 3-4 minutes. Deglaze with the red wine. Cook 2 minutes.
  4. Add the beef broth, bring to a boil and simmer for 3-4 minutes. Add the cornstarch while whisking to thicken the sauce.
  5. Add the parsley and garlic and adjust seasoning. Keep warm.
  6. Meanwhile, bring the vegetable broth to a boil in another pot.
  7. When the liquid is boiling, remove from the heat. Add the polenta little by little while whisking until it thickens.
  8. Add a tbs of butter to taste and adjust the seasoning. Keep warm.
  9. Heat a drizzle of oil in a pan over medium heat.
  10. Cook the lamb steaks 4-5 minutes on each side. Wrap with aluminum foil and let rest for 5 minutes.
  11. Serve the lamb with the polenta and the red wine sauce. Add pepper.

Chef Gabrielle Pellerin’s recipe

Chef’s Tip

The polenta is ideal to accompany a meal of meat.