I have lamb steaks for dinner and I want a nice sauce to go with them.. suggestions and recipes please?

The only sauce you need with lamb is Mint Sauce. Chopped mint, a hint of sugar and malt vinegar.I have lamb steaks for dinner and I want a nice sauce to go with them.. suggestions and recipes please?
middle eastern spiced lamb steaks with poached quince





Gourmet | December 2004


For quince and sauce


2 1/2 cups water


3/4 cup sugar


1 teaspoon fresh lemon juice


1 quince (about 10 oz), peeled, quartered, cored, and cut into 1/2-inch pieces





For lamb


2 (3/4-inch-thick) bone-in lamb steaks from leg (1 1/2 lb total), trimmed of excess fat


3/4 teaspoon salt


1/4 teaspoon black pepper


1/4 teaspoon ground cumin


1/4 teaspoon ground coriander


1/8 teaspoon ground cinnamon


1 tablespoon olive oil


1 teaspoon fresh lemon juice, or to taste


Preparation


Poach quince:


Bring water, sugar, and lemon juice to a simmer in a 2- to 2 1/2-quart saucepan, stirring until sugar is dissolved, then add quince. Cut out a round of parchment or wax paper to fit just inside saucepan and cover quince directly with parchment or wax paper. Simmer, gently stirring once or twice, until quince is tender, about 35 minutes. Drain quince in a sieve set over a bowl and reserve 1/2 cup syrup for sauce.





Cook lamb (10 minutes before quince is done simmering):


Pat lamb dry. Stir together salt, pepper, cumin, coriander, and cinnamon in a small bowl, then sprinkle spice mixture all over lamb. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Cook lamb 4 minutes, then turn over and cook 3 minutes more for medium-rare. Transfer lamb to a cutting board and let stand 5 minutes.





Make sauce while lamb stands:


Reduce heat to moderate and add reserved quince syrup to skillet, then boil, scraping up any brown bits, until liquid is reduced by almost half, about 2 minutes. Transfer sauce to a gravy boat or small bowl and stir in lemon juice and salt to taste.





To serve:


Thinly slice lamb and serve with quince and sauce.I have lamb steaks for dinner and I want a nice sauce to go with them.. suggestions and recipes please?
Red wine and Red currant jelly is excellent with all Lamb dishes.





Just saute up a few finely diced shallots or onions and add a little garlic add some stock or a stock cube melted in boiling water. cook on a bit and then add the red currant jelly. If you do not have red currant jelly then add anything that is sweet and fruity jam will be ok then add the red wine and grind in some pepper. Reduce it down and add to your lamb. Ideally take your lamb out off the cooking dish to set and add your sauce to the cooking dish that the lamb was in.
My mum browns lamb steaks then takes them out of the pan, then she chops lots and lots (and I mean lots) of onions and puts them in the pan. She replaces the lamb steaks then adds water and simmers them very low for an hour and a half to two hours. Add salt to taste - sometimes it needs a lot of salt so you may want to use lo salt and add a bit of flour to thicken it - teaspoon or so and a bit of gravy browing to darken it if wanted. Its the best onion gravy!
Mint/apple jelly melted and thinned with a little white wine?? Maybe add a little rosemary to that?





Mint/apple jelly melted and thinned with a little white wine, then stirred into Bearnaise sauce? or into plain white sauce?








Actually I wouldn't mess up the lovely lamb with any sauces!! I would serve a spoonful of the mint/apple jelly as a condiment beside the lamb.





http://www.americanlambboard.org/
Usually in Greek use Tzatziky sauce.. (with yoghurt) or in Tunis use Harissa sauce (very spicy!), If would you like you can eat the lamb with Cous cous and pieces of boiled carrots, peas, capsicum grilled and cutted, chickpeas or beans.. Best is 4-5 part boiled cous cous (look in internet for cooking it), and 1 of mixed vegetables..


In Italy is a summer plate. Hi! Musashi
No sauce,grill or saute said lamb,


grate a little garlic %26amp; red onion


combine with an egg yolk %26amp; sherry vinegar


stir well %26amp; spoon onto the poor lamb haha


grill for a couple of minutes,


Asparagus ? jersey potatoes ?
well traditional lamb goes with mint sauce but you could also try a thai curry sauce for something different or a red wine and rosemary sauce both of which are lovely and go really well with lamb
Mint sauce is the best but i dont have a recipe i just buy a jar. Or rosemary is good.
mmmm minted lamb steaks with all the trimmings.





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