Lamb steaks with coffee sauce

Name: Lamb steaks with coffee sauce
Cook time: 30 min
Ingredients: 500g lamb backstraps; 2 tbsp extra virgin olive oil; 1 tbsp lemon juice; 1 tbsp chopped dill plus extra for serving; Sea salt and pepper; 500g baby spinach; Coffee sauce; 125ml strong black coffee; 125ml pouring cream; 1 tbsp Worcestershire sauce; 1 tsp Dijon mustard; 1 tsp castor sugar

Jill Dupleix

October 19, 2011

Lamb steaks with coffee sauceMarina Oliphant

Time:< 30 mins

Unusual it may be but this recipe picks up on coffee's savoury aromatics to make a stunningly simple sauce for lamb. A few boiled potatoes or spoonful of mash wouldn't go astray.

Ingredients

500g lamb backstraps
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1 tbsp chopped dill plus extra for serving
Sea salt and pepper
500g baby spinach
Coffee sauce
125ml strong black coffee
125ml pouring cream
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp castor sugar

Method

Bash the lamb with a meat mallet to flatten slightly.
Mix olive oil, lemon juice and dill in a bowl and turn the lamb in the mixture until coated. Season well.
To make the sauce, whisk the coffee, cream, Worcestershire sauce, mustard and sugar in a bowl. Season to taste.
Heat a heavy frying pan until hot and cook the lamb steaks for three minutes on one side until browned. Turn once and cook the other side until done to your liking, then remove the lamb to a warm plate.
Lower the heat and carefully add the sauce to the pan, stirring vigorously while allowing it to bubble and thicken. Strain and transfer to a warm jug.
Arrange spinach and lamb on four warm plates and pour the sauce over the lamb. When serving, scatter with fresh dill.