Tuscan Lamb Steaks

2 lamb steaks,  6-8 oz. each
1 tsp. Prairie Oils Spice Blends Roasted Garlic
1/2 tsp. pepper
2 Tbsp. Rosemary Olive Oil
3/4 c. Vinoso Wine Vinegar
1/4 c. Fig Balsamic
1 Tbsp. beef bouillon paste
1 Tbsp. Gravelbourg Gourmet Mustard - French Style
1/2 Tbsp. tomato paste
sea salt to taste
fresh rosemary, basil and fresh citrus for garnish (optional)

Pat lamb steaks dry with paper towels and thoroughly season with salt and pepper. Heat olive oil in a large skillet over med-high heat. Once hot add the seasoned steaks to the skillet and sear for 3-4 minutes per side (for med to med-rare). Remove from the skillet and set aside to rest while you prepare the pan reduction.

Deglaze the pan with wine vinegar and bring to a simmer. Simmer for 2-3 minutes or until the wine vinegar has reduced by half. Add the Fig Balsamic, beef bouillon, mustard and tomato paste to the skillet and whisk to combine with the wine vinegar.

Simmer for about 5 minutes or until the sauce has thickened slightly. Season to taste with sea salt. Divide the steaks between plates and drizzle with the sauce, and garnish before serving.

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