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Minty lamb steaks
Minty lamb steaks

Before you jump to Minty lamb steaks recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

The benefits of healthy eating are these days being given more attention than ever before and there are many reasons for this. There are a number of illnesses associated with a poor diet and there is a cost to the overall economy as people suffer from diseases such as heart disease and high blood pressure. No matter where you look, people are encouraging you to live a more healthy way of life but on the other hand, you are also being encouraged to rely on convenience foods that can affect your health in a terrible way. It is likely that a lot of people assume it will take great effort to eat a healthy diet or that they have to make a large scale change to how they live. Contrary to that information, people can change their eating habits for the better by carrying out some modest changes.

These sorts of changes are possible with all kinds of foods and can apply to the oils you cook in and the spread you use on bread. Olive oil, for example, contain monounsaturated fats which are basically good fats that fight the effects of bad cholesterol. Olive oil also has vitamin E which is healthy for your skin, among other things. If you currently eat plenty of fresh fruits and leafy greens, you may want to think about where you’re buying them and if it’s the best source. If at all possible, try buying organic produce that has not been sprayed with harmful chemicals. Looking for a local supplier of fresh produce will give you the option of eating foods that still contain most of the nutrients which are typically lost when produce has been kept in storage before it is sold.

Evidently, it’s not at all difficult to start incorporating healthy eating into your daily lifestyle.

We hope you got insight from reading it, now let’s go back to minty lamb steaks recipe. You can have minty lamb steaks using 14 ingredients and 15 steps. Here is how you achieve that.

The ingredients needed to make Minty lamb steaks:
  1. Take 4 large or 8 smaller lamb leg steaks
  2. You need 1 pinch salt and pepper for each steak
  3. Prepare Minty sauce
  4. Provide 2 tbsp mint sauce (recipe below) or you can use shop bought jar of mint sauce
  5. Take 3 tbsp ketchup
  6. Take 1 tsp lemon juice
  7. Take mint sauce
  8. Use 1 large bunch of fresh mint (washed and stalks trimmed) or 1 heaped tablespoon of dried mint
  9. Take 2 tsp white vinegar
  10. Get 2 tsp malt vinegar
  11. Provide 1 tsp granulated sugar
  12. Use 1 tsp glucose syrup or add 1 tablespoon more of sugar
  13. Provide 1/2 tsp salt
  14. Provide 4 tbsp boiling water plus a little more for the reduction
Steps to make Minty lamb steaks:
  1. Lay your steaks on the grill (indoor or outdoor)
  2. Season each with salt and pepper and place under (or on) a very hot grill and leave for 3 minutes
  3. Turn steaks and season other side. Back under grill for another 3 minutes
  4. Whilst the steaks are grilling mix together, in a bowl, the mint sauce, lemon juice and the ketchup to make the minty sauce - or you can make this ahead of time and keep in a lidded jar in the refrigerator for up to 2 weeks
  5. Remove from grill and brush on the minty sauce and put back under grill for 2 minutes
  6. Remove from grill, turn and repeat
  7. The minty sauce should have bubbled and blackened SLIGHTLY. The steaks are now ready to serve. I serve with vegetables and garlic roast potatoes - for that dish see my recipe for garlic roast sweet potatoes
  8. For the mint sauce:
  9. Put all ingredients into a blender and blitz until the mint is chopped into tiny pieces
  10. Scrape into a small saucepot and place over a medium heat until it reaches boiling stage. Keep stirring as it heats adding a little more water initially to keep it from sticking.
  11. When the sauce begins to bubble turn heat to low and through simmering allow all of the excess water to evaporate.
  12. Now you need to get the taste right. The sauce should have a glutinous consistency. If it is very thick, taste and decide which liquid to add - if it tastes very strong, maybe a tablespoon of water, if too sweet then vinegar (usually the malt) if at this point it is too acidic then add a few more drops of glucose syrup. Mint sauce is all a matter of personal taste
  13. When you have the correct consistency and taste, remove from the heat and allow to cool before transferring to a sterilised jar. Refrigerate for up to 4 weeks.
  14. For a more liquid sauce to pour over your lamb roast - add 1 teaspoon of sugar and 4 tablespoons of malt vinegar to 2 tablespoons of your prepared mint sauce And transfer to a sauce boat for serving

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