Think the classic combo of lamb and mint can’t be improved upon? This recipe from food writer, stylist and Petite Kitchen blogger Eleanor Ozich may change your mind.“If you haven’t tried lamb steaks before, I would definitely recommend them,” says Eleanor of this creation from her new cookbook, My Petite Kitchen: Simple Wholefood Recipes (Murdoch; $39.99). “When cooked well, they are very rich and tender. They’re sublime topped with this simple mint, honey and apple cider vinegar sauce.”
2 large organic lamb leg steaks, each weighing about 300 g and about 2 cm thick, at room temperature
2–3 tablespoons olive oil
60 ml apple cider vinegar
2 tablespoons honey or maple syrup
1 large handful of mint leaves
1 Sprinkle the steaks with a good pinch of sea salt and freshly ground black pepper, then rub on both sides with the olive oil. Set aside.
2 To make the sauce, put the vinegar and honey in a small saucepan over low heat and bring to a gentle boil.
3 Remove from the heat, then add the mint and a pinch of sea salt and freshly ground black pepper. Stir well, then cover with a lid — this helps the flavours to really mix together.
4 Heat a chargrill pan or frying pan over high heat. Cook the lamb for three minutes on each side for medium–rare. Leave to rest for five minutes. Carve the lamb and serve drizzled with the sauce.