Lamb Leg Steaks with Mustard & Thyme Sauce

I love lamb but chops are a lot of effort for the size. Leg steaks are a little milder in flavour so I think you need a sauce with them.

Ingredients

Marinade

• 2 tbsp olive oil

• 2 tbsp lemon juice

• 0.4 oz thyme fresh

• 1/4 tsp black pepper

• 1/4 tsp salt

• 3 cloves garlic, minced
  

Sauce

• 1 cup white wine or red wine

• 1/3 cup Dijon mustard

• Fresh thyme

• 1 clove garlic, minced

• Dash of cream

Instructions

1. Combine olive oil, lemon juice, thyme, black pepper, salt and minced garlic in a medium bowl and mix.

2. Arrange lamb on a large plate and pour the marinade over.

3. Let the lamb sit at room temperature in this marinade for 30 minutes.

4. Heat 1 tbsp of olive oil on medium heat in a large skillet until hot and add the lamb.

5. Cook on medium-high heat about 4 minutes on one side, then 4 minutes on on the other side.

6. Remove the lamb from the skillet and set aside.

7. Add wine to the same skillet and bring to boil.

8. Add mustard, thyme, and minced garlic.

9. Bring to boil and reduce the sauce, until it thickens. It should take a couple of minutes.

10. Add a dash of cream and stir in.

11. Add the lamb back into the sauce.

12. Simmer on low-medium heat to heat them through.

13. Season the sauce with salt and black pepper.

Note: If the lamb is not cooked enough for you cook in the sauce for a couple of minutes. Keep the lid on as this will give you a more tender outcome and stop the lamb drying out of the sauce reducing too much.