Lamb Bread

This dish features tender lamb leg steaks seared to perfection and served with a bright, herbaceous yogurt dressing. The combination of red wine vinegar, fresh mint, dill, and parsley creates a tangy contrast that cuts through the richness of the meat. It is a quick and elegant meal that comes together in under 30 minutes. Serve warm over new potatoes or alongside crusty bread to soak up the flavorful juices. Ideal for a light summer dinner or a sophisticated weeknight supper, this recipe highlights the natural flavors of high-quality lamb with minimal effort.

Cuisine: British

Courses: Baked Goods

Difficulty: Intermediate

Servings: 12

Calories: 76.8

Dietary: Gluten-free

Description

This dish features tender lamb leg steaks seared to perfection and served with a bright, herbaceous yogurt dressing. The combination of red wine vinegar, fresh mint, dill, and parsley creates a tangy contrast that cuts through the richness of the meat. It is a quick and elegant meal that comes together in under 30 minutes. Serve warm over new potatoes or alongside crusty bread to soak up the flavorful juices. Ideal for a light summer dinner or a sophisticated weeknight supper, this recipe highlights the natural flavors of high-quality lamb with minimal effort.

Ingredients

2 lamb leg steaks (about 300g each)
1 red wine vinegar
1/2 garlic, crushed
1 dill, torn
1/2 flat-leaf parsley, leaves torn
1 mint, leaves removed
1 shallot, finely chopped
1 plain yogurt
1 olive oil
1 salt and pepper
2 red wine vinegar (for dressing)

Directions

1
Season the lamb leg steaks generously with salt and pepper on both sides.
2
Heat the olive oil in a large frying pan over high heat until shimmering.
3
Sear the lamb steaks in the hot pan for 2-3 minutes on each side, depending on desired doneness.
4
Remove the steaks from the pan and place them on a plate. Cover loosely with foil and let rest for 10 minutes.
5
While the lamb rests, prepare the dressing by mixing the yogurt with 2 tbsp of red wine vinegar.
6
Add the crushed garlic, torn dill, torn parsley, mint leaves, and finely chopped shallot to the yogurt mixture.
7
Season the dressing with plenty of salt and pepper, then stir well to combine.
8
Slice the rested lamb steaks against the grain.
9
Spoon the herb yogurt dressing over the sliced lamb.
10
Serve immediately with new potatoes or crusty bread.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 76.8kcal

% Daily Value *
Total Fat 4.0g7%
Saturated Fat 1.7g9%
Cholesterol 20.5mg7%
Sodium 19.5mg1%
Total Carbohydrate 0.2g1%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 7.2g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Allow the lamb to rest for the full 10 minutes after cooking to ensure the juices redistribute, resulting in tender meat.

For a richer dressing, you can add a small drizzle of honey or a squeeze of lemon juice to balance the acidity of the vinegar.

This dish pairs excellently with roasted new potatoes, a simple green salad, or crusty baguette slices to soak up the flavorful dressing.

If you do not have lamb leg steaks, lamb loin chops can be used as a substitute, though cooking times may vary slightly.

Keywords: lamb, steak, seared, yogurt, dressing, mint, dill, parsley, red wine vinegar, garlic, quick dinner, summer meal, easy recipe, herbs, main course

Read it online: https://www.chefs-mate.com/recipe/lamb-bread-5/