Recipes
Recipes
INGREDIENTS
- 1 pound lamb steaks
- freshly ground salt
- freshly ground pepper
- 12 ounces organic blackberries (set aside a few for garnishing, if desired)
- 1 Tablespoon brandy
- 1 Tablespoon organic granulated sugar
- 1 Tablespoon Blackberry Roasted Red Pepper Vinegar
- 3 Tablespoons Roasted Garlic Olive Oil
- 1/2 cup leftover red wine (I used a Cabernet Sauvignon)
PROCEDURE
Pull meat from the fridge at least 30 minutes before you want to cook it. Season with salt and pepper and let sit at room temperature.
While meat is coming to room temperature, place berries, brandy, sugar, and vinegar in a small saucepan. Bring to a boil and let cook until berries soften and fall apart. Stir, crushing berries and allow to cook until reduced and syrup-like.
Strain through a fine mesh sieve into a small bowl, expressing the juice and trapping the solids. Set syrup aside.
Heat olive oil in a large, flat-bottom pan over medium heat. Add the meat and sear on all sides for a minute or two and then remove to a cutting board.
Let stand for at least 5 minutes, then cut lamb into bite-sized pieces.
In a medium saucepan, pour in the wine and the syrup. Simmer until the mixture is reduced by at least half.
Add the lamb back to the pan to rewarm before plating. Pour the reduced sauce into the pan and toss to coat the meat.
Serve warm.