Lamb steak with red wine and onion sauce
Lamb steak with red wine and onion sauce

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, lamb steak with red wine and onion sauce. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Lamb steak with red wine and onion sauce is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Lamb steak with red wine and onion sauce is something that I have loved my entire life. They’re fine and they look wonderful.

Dinner doesn't get better than this that with this step-by-step guide to making these lamb steaks. Pan-fried on medium to high heat. Served with sweet and sticky shallots, which are first fried in butter and glazed in red wine sauce.

To get started with this recipe, we have to first prepare a few ingredients. You can have lamb steak with red wine and onion sauce using 8 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Lamb steak with red wine and onion sauce:
  1. Get 2 lamb steaks
  2. Prepare 3/4 medium onions (ideally shallots)
  3. Make ready 1/2 cup red wine
  4. Prepare 3 tablespoons balsamic vinegar
  5. Take 1/2 cup beef stock
  6. Take Butter
  7. Take Salt
  8. Prepare Pepper

Mix the olive oil and Worcestershire sauce in a bowl. Add the lamb steaks and stir to coat. Wrap the cooked steaks in a foil to rest. EXAMPLES: Mint Sauce, Chimichurri Sauce, Garlic Rosemary.

Instructions to make Lamb steak with red wine and onion sauce:
  1. Start by chopping the onions. Bring a pot of water to boil and cook the onions for 2/3 minutes. Remove from the water and set aside
  2. Season the steaks with salt and pepper. Warm a pan with butter on high heat and when it starts to turn brown add the steaks. Cook for 2 min on each side for medium rare and 3 min for medium/ well done. Remove the steaks and cover with foil or a plate.
  3. In the same pan add some more butter and needed and of the onions mixing well. Add the vinegar until it caramelises the onions. Then add the wine and the beef stock bring to simmer and cook until it thickens. Add some cornflour to help with thickening.
  4. Add the meat back on the pan and warm the meat basting with the sauce and quickly serve. I went for potatoes but you could serve with mash too

PAIRINGS: Look for fruity, bold red wines with smoother, more well-integrated tannins such as Argentinian Malbec or Monastrell. If the dish uses a lot of raw garlic and onion, seek out medium reds with higher acidity to cut through the residual allium flavor, such as a Côtes du Rhône or a Carménère. Doubled everything else and gave it a good long simmer whilst Greek style rack of lamb ( marinated in lemon juice, rosemary, thyme and garlic) and oven baked sauté potatoes with rosemary, thyme and garlic were cooking and baby carrots and petit pois on hob. Pour in the stock and continue to cook until reduced by half again, then strain, discarding the shallots and herbs. Discover how best to cook lamb steaks with our collection of top recipes.

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