Lamb T-Bone Steaks
Elegant and juicy, the 2019 Hillside Syrah is the perfect bottle to compliment a grilled lamb steak. The slight fattiness from the T-bone steak softens the fine tannins exposing flavours like clove and espresso.
Grown naturally, stress and chemical free, the lamb we sourced for the bistro is ethically raised in Creston BC. Lamb steaks take minutes to grill and are just as nice as any beef steak. Serve with rosemary butter, chargrilled broccoli and try boiling your potatoes in a simple chicken brine, trust me… You’re welcome!
Keep this simple, you don’t want the lamb to fight the spice notes in the Syrah.
Recipe Information
Prep Time: 25 Minutes
Cook Time: 15 Minutes
Total Time: 40 Minutes
Total Servings: 1
Calories: 735 kcal
Calories Per Serving: 735 kcal
Ingredients
- 5 oz boneless lamb leg steak (trimmed)
- 1 stick rosemary (leaves picked)
- 2 garlic cloves
- 2 tbsp olive oil
- 1 tender stem broccoli (blanched)
- 1 lb baby potatoes (boiled)
- salt and pepper to taste
Directions
Put the lamb steak, rosemary, garlic and oil into a bowl and stir. Leave to marinate overnight.
Heat your bbq grill until very hot. Remove the lamb steak from the marinade and season with salt and pepper. Grill for 2 minutes on each side for medium-rare, or longer if you like it well done. Remove the lamb from the grill and leave to rest in a pan with a knob of butter and 1 sprig of rosemary.
Place the broccoli onto the grill and cook, turning frequently, until chargrilled.
To serve, place the broccoli onto a serving plate with the boiled potatoes, top with the lamb steak. Drizzle over the melted butter and sprinkle with maldon salt and parsley
Suggested wine pairing
