- 4 teaspoons olive oil, plus additional for the pan
- 1 tablespoon Dijon mustard
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon fennel seeds, crushed
- 4 (3/4- to 1-inch-thick) bone-in lamb leg steaks
- Salt and pepper, to taste
- 2 cloves garlic, minced
- 1 cup red wine
- 3 to 6 tablespoons cold, unsalted butter
Combine oil, mustard, thyme and fennel seeds in a bowl. Coat lamb steaks and let rest 30 minutes.
Heat a heavy sauté pan over medium-high heat. Add a small amount of oil to just coat the pan. Sprinkle steaks with salt and pepper. Cook steaks 3 to 4 minutes per side, depending on the thickness of steaks and how you prefer them done. Transfer to a warm platter and loosely tent with foil.
Reduce heat to medium and add garlic; cook until fragrant, about 1 minute. Add red wine to the pan, scraping the bottom with a wooden spoon to remove the browned bits. Bring wine to a boil and cook until reduced to 1/4 cup.
Remove pan from the heat and whisk in cold butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Taste the sauce occasionally to determine how much butter you would like to add.
Transfer steaks to plates and stir any accumulated juices into the red wine reduction. Serve lamb steaks drizzled with red wine reduction.
This recipe works fine with both lamb rib chops and lamb loin chops. You may need to adjust the cooking time slightly, depending on the varying thickness of these different cuts.
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