BBC Food


Lamb steak with damson sauce

Antony Worrall Thompson
by Antony Worrall Thompson
from Ready Steady Cook
Serves 1 		Quick Recipe
other
Preparation time less than 30 mins Email this recipeEmail this recipe
Cooking time 10 to 30 mins  
Ingredients

For the damson sauce
1 tbsp olive oil
½ onion, peeled and sliced
½ apple, sliced
85g/3oz damsons
1 tbsp red wine vinegar
2 tbsp soft brown sugar
For the mash
1 sweet potato, peeled and cubed
salt and freshly ground black pepper
knob of butter
For the lamb
1 tbsp olive oil
1 lamb steak
2-3 slices of brie
salt and freshly ground black pepper

Method

1. For the sauce, heat the oil in a pan and sauté the onion for 2-3 minutes, to soften. Add the apple and damsons and heat for a few minutes. Stir in the red wine vinegar and sugar and simmer gently for 8-10 minutes.
2. Bring a pan of water to the boil and cook the potato for 8-10 minutes, or until tender.
3. For the lamb, heat the oil in a non-stick-frying pan. Make a slit/pocket in the lamb steak and stuff with the brie slices. Season with salt and freshly ground black pepper.
4. Pan-fry the lamb for 4-5 minutes on each side, or until cooked through.
5. Drain the potato, and return to the pan. Mash with the butter and seasoning until smooth.
6. To serve, transfer the mash to a serving plate. Serve the lamb steak alongside and spoon the sauce over.