Lamb Steaks with Mustard and Mint Crumbs
Photography Nick Tresidder.
These lamb steaks are delicate and extremely tasteful and they are best served with leek and pea risotto.
Serves: 4
INGREDIENTS
3-4 lamb leg steaks
sea salt and freshly ground pepper
Dijon mustard
Crumbs
1 cup panko crumbs
1⁄2 cup mint leaves
2 cloves garlic, crushed
1⁄2 cup freshly grated Parmesan cheese
1 tablespoon olive oil
To serve
Leek and pea risotto*
METHOD
Crumbs: Place all the ingredients in a food processor and process until finely chopped. Tip into a shallow dish and season.
Lamb: Divide the meat through their natural joins to give you 2-3 pieces from each steak. Trim off any skin and sinew. Place between two sheets of plastic wrap and using a rolling pin or meat mallet, gently beat to 1⁄2 cm thick.
Lay the pieces of lamb on the bench, season and brush the side facing up, with mustard. Press into the crumbs. Turn over and brush the other side with mustard and press in the crumbs.
Heat a large sauté pan with a little olive oil and a knob of butter. Cook the lamb, in batches, over a medium heat for 2-3 minutes each side until crisp and golden. Drain on kitchen towels.
*Leave out the saffron threads and stir in 1 1/2 cups of thawed frozen peas 5 minutes before the end of cooking.
Panko crumbs: flaky crisp Japanese breadcrumbs available from Asian specialty stores and good supermarkets.
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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.