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

eatwelshlamb.com

Ingredients

2 Welsh lamb leg steaks
2 Sprigs fresh rosemary
100g (4 oz) Bulgar wheat
150ml (¼ pt) Pear cider
300ml (½ pt) 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.

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Ingredients

Method

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