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- Oxford John Steaks with Caper Sauce
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PrintOXFORD JOHN STEAKS WITH CAPER SAUCE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Season the lamb steaks to taste. Heat the butter in a frying pan and fry the steaks gently for 10-15 minutes, turning occasionally, until browned on both sides.
- Remove from the pan with a slotted spoon and transfer to a warmed dish.
- Stir to loosen any sediment at the bottom of the pan, then stir in the flour and cook for 1-2 minutes.
- Gradually add the stock, stirring all the time, then cook until the sauce thickens, boils and is smooth.
- Add the capers and vinegar and simmer for 1-2 minutes.
- Return the lamb steaks to the pan and simmer for 5 minutes or until the lamb is cooked to your liking.
- Serve hot.
INGREDIENTS
- 4 lamb leg steaks, each weighing about 175g
- Salt and pepper
- 25 grams butter
- 5 ml plain flour
- 300 ml lamb or beef stock
- 30 ml drained capers
- 15 ml vinegar from the capers
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