This recipe can be cooked on camp fire as well as in the kitchen. It is quick and simple. You can serve it with foccacia, salad or creamy polenta.
This recipe can be cooked on camp fire as well as in the kitchen. It is quick and simple. You can serve it with foccacia, salad or creamy polenta.—Frau Ziii
lamb steaks cut from the leg
bunch fresh sage
tablespoons olive oil
milliliters port wine
milliliters lamb stock or chicken stock
tablespoons cold butter
freshly ground black pepper
In This Recipe
- Pat the lamb steaks dry with paper towels an season it with black pepper. Before cooking allow the meat to sit. This will bring it up to room temperature.
- Put a slice of bacon and a sage leaf on one side, turn around, and put prosciutto and sage on the other side. Secure with thread like a parcel or use toothpicks.
- Heat a heavy pan (cast-iron) on the fire, put some olive oil in it and sear the steaks on both sides until golden brown and medium inside. Remove the meat and set aside.
- Deglaze the pan with port wine, add the stock and let it boil until the sauce is reduce by half of the volume.
- Season with salt and pepper.
- Add the remaining sage leaves, the meat and the blackberries. Let the meat warm up again for a minute or two.
- Stir in the cold buttert to add a smooth texture.
- Serve with foccacia, baguette or creamy polenta.
- This recipe was entered in the contest for Your Best Recipe Cooked Over a Fire