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Friday, 30 September 2016

Welsh Lamb Steaks with Pear and Rosemary Sauce and Spiced Pear Bulgar Wheat...


Welsh Lamb Steaks with Pear and Rosemary Sauce and Spiced Pear Bulgar Wheat:


Ingredients:
  • 2 Welsh lamb leg steaks
  • 2 Sprigs fresh rosemary
  • 100g (4 oz) Bulgar wheat
  • 150ml (¼ pt) Pear cider
  • 300ml (½ pt) Boiling water
  • 1 Ripe pear, cored and sliced
  • Pinch mixed spice

Method:
  1. Preheat a griddle pan or large frying pan.
  2. Season steaks and add to hot griddle or pan with rosemary and cook for 4 - 6 mins each side for medium.
  3. Remove steaks - keep warm and add the pear cider, boil to reduce to a thin pourable sauce - if it reduces too quickly add a little more cider.
  4. Place bulgar wheat in a small saucepan, add the cider, boiling water, pear and mixed spice. Bring to the boil and then remove from the heat - leave for about 30 mins until the liquid is absorbed and the wheat tender.
  5. Serve the lamb steaks with a drizzle of sauce, spiced bulgar and an autumn salad.


Guest post credits: Eat Welsh Lamb And Welsh Beef. No payment was received.


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