Ingredients for Lamb Leg Steak With Maple Chevre Shiitake Sauce
- Lamb Leg Steaks
- Shiitake Mushrooms
- Chevre Cheese
- 1 tablespoon maple syrup
- 1 tablespoon capers
- 1 tablespoon olive oil
- Rosemary
- Salt And Pepper
- 1 tablespoon all-purpose flour
- Dry White Wine
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How to Make Lamb Leg Steak With Maple Chevre Shiitake Sauce
- Season both sides of the 1-inch thick lamb leg steak generously with salt and freshly ground black pepper.
- Grill or broil the lamb steak for 3-4 minutes per side for medium-rare, or to your desired doneness. Let rest for 5 minutes before slicing.
- Prepare the sauce: Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add 8 ounces sliced shiitake mushrooms and cook until softened, about 5 minutes.
- Add 2 sprigs fresh rosemary and cook for 1 minute more.
- Pour in 1/4 cup dry white wine and scrape up any browned bits from the bottom of the pan. Simmer for 2 minutes, allowing the alcohol to evaporate.
- Whisk in 1 tablespoon all-purpose flour and cook for 1 minute, creating a roux.
- Reduce heat to low. Add 4 ounces of crumbled chevre cheese and stir continuously until melted and smooth.
- Stir in 1 tablespoon capers and 1 tablespoon maple syrup. Continue stirring until well combined.
- Slice the rested lamb steak and serve immediately, drizzled generously with the maple-chevre shiitake sauce.
Nutrition Information (Approximate per serving)
Sodium
65 g
Sugar
95g
Fat
206g
Carbs
12g
