A quick weekday meal today with lamb steaks braised in thyme for a change. I like to make use of all the herbs in the garden at the moment and braising is a cooking method that can be used for any cuts of meat. With cheaper cuts it tenderizes the meat and get rid of all the chewiness, but it can also be used with more expensive cuts. I marinated my steaks in yoghurt overnight as I think it gives such a tenderness to the meat and beings out a really good flavor.
You will need:
2 lamb steaks, I used shoulder chops, allow one each or two if they are smaller steaks
1 pot yoghurt, I use local yoghurt
1 medium onion, chopped
3 large garlic cloves, chopped
2 tbsp olive oil
1 tsp dried thyme
1 tbsp dried mint
6 whole allspice, crushed
Maldon Salt and freshly ground pepper
½ cup stock
Marinate the lamb steaks in the yoghurt and half the quantity of herbs in the recipe.
Season with sea salt and freshly ground pepper.
Cover and leave in the fridge overnight.
Preheat the oven to 150C.
Sauté the onion and garlic on low heat in the oil for 5 minutes then add the spices and cook for another 2 minutes. Remove the pan contents and set aside.
Pat dry the lamb then place in frying pan. Keep the yoghurt mix aside. Brown on both sides. Turn heat off. Mix the onion spice mixture back with the lamb.
Mix together the yoghurt from the marinade with the stock. Add the other half of the herbs and top with fresh thyme.
Place the lamb and pan contents into a baking dish and pour the stock over the lamb then place the dish in the oven. The lamb will need to cook for at least an hour covered with foil. Uncover and carry on cooking until the meat is very tender and breaks up easily. Do not let the baking dish dry out and add a little more water or broth as needed.
Reserve the pan juices and serve as a sauce over the meat.
mmmm Delicious fall-off-the-bone meat….. I am serving ours with a local dish of roast Mediterranean potatoes with fennel seeds.