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Lamb With Rosemary and Port

by . Featured in KITCHEN, and Nigella Quick Collection
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Introduction

I love the sort of dinner that you cook without any special effort but without sacrificing gratification. That's the thing really: cooking is simple; you can choose to complicate it, but there's no need to. Even when you're at a low ebb, this is a manageable supper and just what's needed to pull you out of a slump. It's comfortingly retro, too: I think it's the generous amount of - well - gravy that the juices and the de-glazing-action make.

I love the sort of dinner that you cook without any special effort but without sacrificing gratification. That's the thing really: cooking is simple; you can choose to complicate it, but there's no need to. Even when you're at a low ebb, this is a manageable supper and just what's needed to pull you out of a slump. It's comfortingly retro, too: I think it's the generous amount of - well - gravy that the juices and the de-glazing-action make.

Lamb With Rosemary and Port
Photo by Lis Parsons

Ingredients

Serves: 2

Metric Cups
  • 1 tablespoon olive oil
  • 2 teaspoons worcestershire sauce
  • 2 boneless lamb leg steaks
  • 15 grams butter
  • 1 sprig fresh rosemary
  • 1 clove garlic
  • 60 millilitres ruby port
  • 1 tablespoon olive oil
  • 2 teaspoons worcestershire sauce
  • 2 boneless lamb leg steaks
  • 1 tablespoon butter
  • 1 sprig fresh rosemary
  • 1 clove garlic
  • ¼ cup ruby port

Method

  1. Mix together the oil and worcestershire sauce in a bowl, then smear this over the steaks, either with a pastry brush or by dipping the steaks directly into the bowl.
  2. Heat a heavy-based frying pan, and cook the steaks for about 3 minutes a side, depending on the thickness of the steak and how you like it done. If you prefer to use lamb fillets or noisettes, I’d advise 2 per person, and less time for their cooking.
  3. Wrap them in foil to rest on a warm plate or in a warm place, while you make the sauce.
  4. With the pan still on the heat, but turned down low, add the butter and let it melt, then finely chop the needles from the rosemary sprig and add them to the pan.
  5. Peel and crush or finely chop the garlic clove into the pan, then pour in the port, letting it sizzle and reduce slightly.
  6. Unwrap the steaks and add any juices from the foil parcel to the sauce. Then put the steaks onto plates and pour the sauce over them.
  1. Mix together the oil and worcestershire sauce in a bowl, then smear this over the steaks, either with a pastry brush or by dipping the steaks directly into the bowl.
  2. Heat a heavy-based frying pan, and cook the steaks for about 3 minutes a side, depending on the thickness of the steak and how you like it done. If you prefer to use lamb fillets or noisettes, I’d advise 2 per person, and less time for their cooking.
  3. Wrap them in foil to rest on a warm plate or in a warm place, while you make the sauce.
  4. With the pan still on the heat, but turned down low, add the butter and let it melt, then finely chop the needles from the rosemary sprig and add them to the pan.
  5. Peel and crush or finely chop the garlic clove into the pan, then pour in the port, letting it sizzle and reduce slightly.
  6. Unwrap the steaks and add any juices from the foil parcel to the sauce. Then put the steaks onto plates and pour the sauce over them.

Additional Information

For gluten free: check the worcestershire sauce is suitable as some brands contain malt vinegar (made with barley).

For gluten free: check the worcestershire sauce is suitable as some brands contain malt vinegar (made with barley).

Tell us what you think

What 3 Others have said

  • Lovely recipe!! So easy and tastes wonderful.

    Posted by Heather edgar on 11th September 2014
  • easy to do and tastes wonderful......

    Posted by hazelbirrell on 5th March 2014
  • My whole family loved the lamb, it's quick and easy! Loved it and it will become a family favourate.

    Posted by Chris10 on 11th November 2012
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