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