Lamb steaks, marsala, apricots

Nigel Slater

 

 

 

Serves 2. 

Ready in 30 minutes

 

Ingredients

 

juniper berries 6
thyme 6 large sprigs
lamb steaks 4, roughly 180g each
olive oil 2 tbsp
apricots 250g
marsala 150ml
stock (chicken or lamb) 150ml
open textured bread such as sourdough, 4 slices

 

 

Crush the juniper berries to a coarse powder using a pestle and mortar. Remove the leaves from the thyme – there should be a couple of teaspoons – finely chop, then add to the juniper berries, with a half tsp of salt flakes and several grinds of black pepper.

Rub the lamb steaks with the juniper, thyme and seasonings. Pour the olive oil into a shallow pan over a moderate heat. Cook the lamb in the oil for 3-4 minutes until appetisingly brown on the underside, then turn and cook the other side for 3 minutes taking care that the aromatic rub doesn’t burn. Halve the apricots, removing their stones as you go.

Lift the lamb from the pan and keep warm, then add the apricots to the pan. Let them cook for a few minutes, then turn up the heat, pour in the marsala and bubble furiously for 2 minutes or until it has reduced to almost nothing. Pour in the stock and scrape at the sticky lamb bits left on the pan with a wooden spatula or spoon, dissolving them into the juices, and let them reduce.

 

 

 

 

 

 

 

Toast the bread and put 2 pieces on each of 2 plates, Spoon some of the lamb juices over the bread. Place a steak on each and spoon the apricots and the rest of the sauce over them.