
Author Notes:
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.
Serves: 4
Ingredients
-
4
lamb steaks cut from the leg
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1
bunch fresh sage
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2
tablespoons olive oil
-
50
grams bacon
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50
grams prosciutto
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150
milliliters port wine
-
200
milliliters lamb stock or chicken stock
-
2
tablespoons cold butter
-
salt
-
freshly ground black pepper
In This Recipe
Directions
- 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
More Great Recipes:
Bacon|Lamb|Port|Prosciutto|Sage|Wine|Cast Iron|Appetizer|Entree
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