Lamb steaks in balsamic vinegar

Deur Barbara Joubert

Lamb steaks in balsamic vinegar Foto’s: Micky Hoyle Galery

30 minutes

(Serves 4)

  • 60 ml lemon juice
  • 1 clove of garlic, finely chopped
  • 125 ml balsamic vinegar
  • 30 ml brown sugar
  • 4 fresh sage leaves
  • 600 g lamb steaks
  • Salt and freshly ground black pepper to taste

Combine lemon juice, garlic, vinegar, sugar and sage leaves. Pour this marinade over the lamb steaks. Season with salt and black pepper.  Let stand for 10 minutes. Heat a griddle pan until very hot - it must literally be smoking. Cook steaks on both sides until as done as you prefer and serve with a green salad.

Tip: You can also use deboned chicken breasts or beef steak for this recipe.

  • Assistent Lynnae Janse van Rensburg

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