Main Meals

Lamb steaks with celeriac gratin

20 minutes
1 hour
Wine/Spirit Pairing
Jordan Cabernet Sauvignon 2008

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  • 4 lamb steaks (about 500 g)
  • Olive oil, for brushing
  • Sea salt and freshly ground black pepper
  • ½ cup dry red wine
  • ½ cup beef or lamb stock
  • 1 T red-wine vinegar
  • 1 T honey
  • A handful of thyme
  • 1 clove garlic, crushed
  • Watercress, for serving
  • For the celeriac gratin:
  • 2 celeriac bulbs
  • 2 T olive oil, plus extra for brushing
  • Sea salt and freshly ground black pepper
  • 1¼ cup hot chicken or vegetable stock
  • A few sprigs thyme

Preheat the oven to 200°C. Trim the excess fat from the lamb steaks then lightly oil them and season to taste. Sear on both sides in a pan over a high heat then transfer to a baking dish.
Pour the wine and stock into the pan, then add the vinegar, honey, thyme and garlic. Cook over a high heat for 5 minutes, or until reduced and syrupy.
Pour the syrup over the steaks, then bake for 5 minutes, or until tender but still pink. Serve with the celeriac gratin and garnish with fresh watercress.

To make the celeriac gratin:
Preheat the oven to 200°C. Peel and thinly slice the celeriac. Moisten with the olive oil and season to taste, then turn into an oiled baking pan.
Pour over the hot stock, brush with a little more olive oil, tuck in the thyme and bake for an hour, or until very tender and nicely browned.

Cook’s notes: Use half stock and half cream for the celeriac gratin, if you’re after something a little richer, or use a mix of celeriac and potato and add some grated Gruyère. Substitute ostrich steaks for lamb if you prefer.

Per serving:
2171.8 kJ, 25 g protein, 37.7 g fat, 15.5 g carbs

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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