CookEat Recipe
Lamb Steaks Luxembourgeoise
Lamb leg steaks finished over herb-coated onion halves with their pan juices.
Method
Steps
Step 1
Use three raw lamb leg steaks weighing three-quarters of a pound each. Make a few shallow incisions around their outer membrane or fat edge and flatten the flesh gently. Season all three with one light teaspoon of salt and keep cold while preparing the onions.
Step 2
Peel the four Bermuda onions and halve crosswise. Arrange all eight halves in an ovenproof baking dish, cut sides upward. Season with the remaining light teaspoon of salt and half teaspoon white pepper. Mix the ounce of butter with the two tablespoons dry breadcrumbs, chopped parsley, chopped chives, juice of half a lemon and half teaspoon Dijon mustard. Spread all this coating evenly over the eight onion halves.
Step 3
Bake the onions uncovered at 180C for about twenty minutes as a first guide, continuing as needed until nearly tender and the coating is golden without burning.
Step 4
While the onions bake, heat the separate tablespoon of butter in a frying pan. Add the three steaks and cook for about eight minutes on one side only, controlling the heat so the butter does not burn.
Step 5
Lay the steaks over the onions with their cooked sides downward. Raise the oven to 200°C.
Step 6
Pour the half gill cold water into the SAME steak pan. Boil on the stovetop for about two minutes, scraping up the cooking residues, then pour all the actual pan gravy over the steaks.
Step 7
Put the baking dish into the 200C oven for about ten minutes as a first guide, continuing until each steak reaches 71C in its thickest flesh away from bone and the onions are fully tender. Serve promptly in the same baking dish.
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