Ingredients:
- Rosemary 2 tea spoons.
- 1 Whole Garlic.
- Boneless Lamb meat 250 Gms.
- Beans 50-100 Gms.
- Carrots 250 Gms or roughly 3-4 medium size pieces.
- Butter 1 Tbsp.
- Potatoes 500 Gms.
- Crème fresh 50 Gms.
- Milk 50 Ml.
- 2 cups of Red Wine. (Aged the better) – Sula Red (Dindori) can be a great option.
- Lemon 1 Piece.
- Extra Virgin olive oil.
- 500 Gms lamb bones.
- Classic olive oil/Refined vegetable oil.
- Corn flour 2 Tbsp.
- Freshly ground black pepper corns 1 Tbsp.
- 1 medium size white onion.
- Salt to taste.
- Fresh Parsley 2-3 stems (optional).
Preparation (Lamb Steak):
- Tenderize the meat with a mallet by flattening it.
- Pierce it across the fibers with a sharp knife.
- Add garlic cloves in the piercings.
- Apply a pinch of black pepper, 1 squeezed lemon juice, 1 tsp salt, extra virgin olive oil and a pinch of rosemary.
- Massage well and leave it for margination for 2-3 hrs in a refrigerator.
- Marinade this in an airtight food bag.
Preparation (Stock):
- 1 Liter water in a deep sauce pan.
- Add whole beans after cutting their ends.
- Add carrots after peeling their skin and ends.
- Add 3-4 cloves of garlic.
- 1 Tsp salt and 1 tsp black pepper.
- 1 Pinch rosemary.
- Lamb bones (I have not used Lamb Bones in my stock, however it is better if you do).
- Bring them to boil.
- Once it reaches the boiling point, remove the beans and carrots.
- For the remaining content, keep boiling it for another 3-4 hours on a low flame.
- Done.
Preparation (Mashed Potatoes):
- Boil all the potatoes together until they are soft.
- Add butter, crème fresh and milk.
- Add a pinch of salt or maybe two pinches of salt.
- Mash all of them together.
- For extra flavor you may also add very finely chopped parsley.
- Done.
Method (Lamb Steak):
- Remove the marinated lamb steak from the refrigerator and let it rest for at-least 30 minutes to bring its temperature to normal.
- Add 2 Tbsp of classic olive or refined vegetable oil or whichever you prefer (Bran/Sunflower/Groundnut/Canola etc) on a frying pan.
- Add 1 Tablespoon of butter.
- Add 2-3 pieces of garlic, a pinch of rosemary and 2 pinches of ground black pepper.
- Heat your pan on medium flame and place your steak.
- Once steak is on the pan, bring the flame to high and fry for 3 minutes on both sides.
- Bring the flame to low heat and add 1 cup of red wine.
- Cover it with lid and let it cook for 5 minutes.
- Remove the lid and once again cook on both sides for 1 minute each on high flame.
- Add another cup of wine and cook it again in low heat for 2 minutes after covering the lid.
- Remove the lamb and place it on the plate.
Method (Brown Garlic sauce):
- Do not trash the contents of the frying pan.
- Add 1½ cup of water, 2 pinches of black pepper, 1 Tbsp Corn flour, 2 pinches of salt, 3 pinches of rosemary, chopped white onion and 6-7 cloves of garlic.
- Bring the content to boil on high flame and continue heating for another 2 minutes on low flame.
- Strain the content into a bowl.
- Sauce is ready.
Presentation:
- On your plate, where you have kept your roast lamb steak, place Beans and Carrots.
- On the other side of plate, place the mashed potatoes.
- Pour sauce all over your content.
- Top it with a fresh stem of Parsley.
Method (Tenderizing):
- If you are using goat meat, it is tougher than lamb.
- So in order to tenderize it, you must definitely use a mallet to flatten it.
- Pierce it across the fibres.
- During margination, use papaya along with other contents mentioned above.
- For every 10 teaspoons of papaya, use a teaspoon of salt during margination.
- When you use papaya, it tenderizes the meat, when it comes in contact with the enzymes contained in papaya.
Tip: Have it with great Indian ‘Charosa Tempranillo Reserve’.
Bon Appétit!
