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Welsh Lamb Steaks with Pear & Rosemary Sauce & Spiced Pear Bulgar Wheat

Welsh Lamb Steaks with Pear & Rosemary Sauce & Spiced Pear Bulgar Wheat


Welsh Lamb Steaks with Pear & Rosemary Sauce & Spiced Pear Bulgar Wheat

Ingredients

  • 2 Welsh lamb leg steaks
  • 2 sprigs fresh rosemary
  • 100g (4oz) bulgar wheat
  • 150ml (1/4pint) pear cider
  • 300ml (1/2 pint) boiling water
  • 1 ripe pear, cored and sliced
  • Pinch mixed spice

Method

  • Preheat a griddle pan or large frying pan.
  • Season steaks and add to hot griddle or pan with rosemary and cook for 4-6 mins each side for medium.
  • Remove steaks - keep warm and add the pear cider, boil to reduce to a thin pourable sauce - if it reduces too quickly add a little more cider.
  • Place bulgar wheat in a small saucepan, add the cider, boiling water, pear and mixed spice. Bring to the boil and then remove from the heat - leave for about 30 mins until the liquid is absorbed and the wheat tender.
  • Serve the lamb steaks with a drizzle of sauce, spiced bulgar and an Autumn salad.