Today I had the desire for marinated lamb steaks. I’m having a bit of a year of loving lamb – I seem to be craving it regularly. I’m also suffering from travel withdrawal having not been out of the country for what is getting on for 15 months. Especially as our summer seems to have deserted us sadly. So today’s dish is inspired by the flavours of the Mediterranean. My seasonal ingredients all come from my local Farmer’s Market .
The thinking behind today’s flavours is to pair it with a beautiful bottle of Demarie Nebbiolo d’Alba DOC 2017 which I received from Independent Wine. It’s made by third-generation winemaker Pablo Demarie at his vineyard in Vezza d’Alba in Roero just 15 minutes north of Alba. I do love a Nebbiolo and this one is complex and fruity and bursting with chocolatey flavours. A match made in heaven for my zesty, herby marinated lamb steaks.
I discovered some fabulous golden beetroots and some fresh seasonal broad beans at the Farmer’s Market. How beautiful are these?
I peeled them, cut them in half and sprinkled liberally with olive oil and two dried chillis. Then I covered the dish with foil and roasted them in the oven at 180C for 45-55 minutes until tender but still firm.
I marinated the lamb leg steaks overnight in a mix of olive oil, oregano, ground fennel seeds and lemon juice before grilling them on my indoor grill. I would have chosen to barbecue but, guess what, it was tipping down with rain!
For the broad bean puree I peeled the beans, cooked in boiling water for about five minutes or until softened and then blended with creme fraiche, fresh mint leaves and a pinch of salt. I also saved a few broad beans to add texture and because I love them.
To serve I sliced the beetroot halves in half again and topped with the tender lamb steaks. And a generous spoonful of the broad bean puree. Such a lovely combination of ingredients. I think I’ll be back down to the market this Saturday to see if I can do the same all over again. And the lovely Demarie Nebbiolo d’Alba DOC 2017 completed our delicious feast.
The wine facts
Demarie Nebbiolo d’Alba DOC 2015 is available online from Italian wine specialists Independent Wines who offer free next day delivery and free gift wrapping on all orders. Find out more here.
It retails for £19.04.
And here’s a printable version of my marinade recipe for you.
Ingredients
Method
- Mix together the olive oil and lemon juice.
- Stir the crushed fennel seeds and oregano into the liquid.
- Add the lamb steaks and coat well. Cover with clingfilm and place in the fridge overnight. Turn the steaks several times in that time to ensure they are evenly coated.
- Remove the steaks from the fridge about an hour before cooking. Heat up your grill or barbecue until it is hot. Place the lamb steaks on the grill and cook for about 5 minutes on each side for medium rare.
