Lamb Leg Steaks with Peas, Bacon and Leeks
Photography Manja Wachsmuth.
Topping lamb steaks with a simple pan sauce of creamy leeks, bacon and peas is the perfect finish. Great served with creamy mashed potatoes.
Serves: 4
INGREDIENTS
4 boneless lamb leg steaks
olive oil
1 tablespoon thyme leaves
sea salt and freshly ground pepper
Peas
1 tablespoon olive oil
knob butter
1 leek, thinly sliced
100 grams streaky bacon, thinly sliced
2 cloves garlic, crushed
¾ cup chicken stock
2 cups frozen baby peas, thawed
2 tablespoons cream
2 tablespoons chopped flat-leaf parsley
METHOD
Lamb: Trim the steaks of excess fat and any sinew. Using a very sharp knife, lightly score both sides of each steak. This helps the lamb cook evenly. Drizzle over a little olive oil, salt and pepper and the thyme leaves then rub into both sides of each steak.
Heat a sauté pan until hot then add the steaks and cook for 3–4 minutes each side. Transfer to a plate, cover loosely and keep warm.
Peas: Heat the oil and butter in a separate sauté pan and cook the leek and bacon with a pinch of salt over a medium heat until the leeks are tender, stirring often. Add the garlic and stock and let it bubble up for 2 minutes. Add the peas and cream, season and simmer until reduced a little. Stir in the parsley.
To serve: Slice the lamb against the grain. Divide the peas between shallow plates and top with the lamb. Drizzle with the meat resting juices.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Lamb Steaks with Green Olive, White Bean and Lemon Salad]()
RecipeLamb Steaks with Green Olive, White Bean and Lemon Salad
Article by Claire Aldous![Lamb Steak Bruschetta with Mediterranean Salsa]()
RecipeLamb Steak Bruschetta with Mediterranean Salsa
Article by Claire Aldous![Lamb Steaks with Roasted Capsicum Piri Piri Salsa]()
RecipeLamb Steaks with Roasted Capsicum Piri Piri Salsa
Article by Claire Aldous![Crumbed Lamb Steaks with Kale and Mixed Seed Salad]()
RecipeCrumbed Lamb Steaks with Kale and Mixed Seed Salad
Article by Claire Aldous
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.