Lamb Valentine Steaks with Pomegranate & Plum Aigre-doux

Serves: to serve 4

Prep Time: 2 Minutes

Cook Time: 18 Minutes

Ready In: 20 mins

Ingredients

1 cup - pomegranate juice

1 cup - japanese plum wine

8 - lean Valentine Lamb Steaks

  - salt & pepper

1 tablespoon - olive oil

Directions

  1. Remove the lamb steaks from the fridge so they come to room temperature. Meanwhile, make the aigre-doux... boil the pomegranate juice and plum wine in a non-reactive sauce pan until it's very thick and syrupy and about 5-6 tablespoons in volume. Once the sauce is reduced, remove from the heat and cook the lamb.
  2. Heat a cast iron skillet (or heavy-duty frying pan) over medium high heat until very hot. Dab the lamb steaks dry with paper towels then drizzle olive oil on them, rubbing the oil in with your fingertips. Sprinkle both sides of each steak with a generous pinch of sea salt and pepper, then place them in the pan. Fry undisturbed, until the steaks are golden brown on one side. Flip and brown on the second side.
  3. Serve with champ and fresh asparagus. Drizzle the Aigre-doux on top of the lamb.