Lamb steaks with caper sauce

Name: Lamb steaks with caper sauce
Yield: 4
Ingredients: 4 Lamb steaks, about 500g in total; 2 Tbsp White wine; 2 Tbsp Olive oil; 3 cloves Garlic, crushed; 3 tsp Lemon pepper; 1 spray Oil, for cooking; 25 g Butter; 2 Tbsp Flour; 1 cup Chicken stock, or lamb stock; 2 Tbsp Lemon juice; 2 tsp Capers, rinsed and drained; 1 large Egg, yolk only, whisked

for 4 people

Jan Bilton

Food writer and cookbook author.

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Lamb

4	Lamb steaks, about 500g in total
2 Tbsp	White wine
2 Tbsp	Olive oil
3 cloves	Garlic, crushed
3 tsp	Lemon pepper
1 spray	Oil, for cooking

Caper sauce

25 g	Butter
2 Tbsp	Flour
1 cup	Chicken stock, or lamb stock
2 Tbsp	Lemon juice
2 tsp	Capers, rinsed and drained
1 large	Egg, yolk only, whisked

Directions

Snip edges of steaks to prevent curling during cooking.
Place in a plastic bag with wine, oil and garlic.
Move steaks around so they are well coated.
Refrigerate for at least 30 minutes before cooking.
Meanwhile, prepare sauce. Melt butter in a small saucepan. Stir in flour. Slowly whisk in stock, stirring until thickened. Add lemon juice and capers and heat through. Slowly stir egg yolk into the sauce.
To cook lamb, remove from marinade and pat dry. Ensure the lamb is at room temperature. Spray a frying pan or grill with oil. Cook 2-3 minutes each side, until just pink inside. Serve with sauce.