Friday, 17 May 2013

Guinness-Brined Lamb Steak

Lamb Steak Ingredients:

1 Pint Guinness ale
1 tablespoon Coarse salt
50 g sugar
240 ml water
3 tablespoons Chilli Rub
1 1/2 - 2 kg bone-in lamb leg steaks 
2 tablespoon Sunflower or Rapeseed oil
1 1/2 cups Guinness BBQ Sauce

Guinness BBQ Sauce Ingredients:

1 Pint Guinness ale
1 star anise (optional)
240 ml ketchup
60 ml dark brown mustard
118 ml honey
2 tablespoons hot pepper sauce
2 teaspoons coarse salt
2 teaspoons ground black pepper


Boil the Guinness in a saucepan with the star anise (if using) over high heat until reduced by half. Add the remaining ingredients and simmer for 5 minutes, or until thick. Cool and remove the star anise. Store in a tightly closed container in the refrigerator for up to 1 week.

Lamb Steak Preparation:

  • Combine the Guinness, salt, sugar, water and 2 tablespoons spice rub in a large zipper-lock bag.
  • Drop in the lamb steaks, press out the air, and seal. Refrigerate for 2 to 6 hours.
  • Pre-season your Grill Pan with sunflower or rapeseed oil. 
  • Remove the lamb from the brine and pat dry. 
  • Discard the brine. Coat the lamb with the oil and season with the rub.
  • Set aside for 10 minutes.
  • Grill the steaks for about 7-10 minutes per side for medium-rare (Baste with a thin layer of the sauce during the last minute of grilling.
  • Rest the meat for 5 minutes before serving. Serve the steaks with the remaining sauce on the side. 

Perfect Pans recommends using Newman's Pickles Home-made Apple and Mint Sauce to accompany this dish. 

Check our our previous Blog Post for a great side dish; Sweet Potato Dauphinoise. 

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