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Lamb steaks with serviceberry Sauce and squash shoots
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Lamb Leg Steaks with Juneberry Sauce

Grilled lamb leg steaks with a tangy sauce made from serviceberries or wild blueberries. Serves 2
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: Lamb leg steaks, Serviceberries
Servings: 2 People
Calories: 234kcal
Cost: 20

Equipment

  • 1 Grill
  • 1 Tongs
  • 1 Large skillet or saute pan

Ingredients

Lamb

  • 2 lamb leg steaks
  • Kosher salt and fresh ground black pepper
  • 2 teaspoons cooking oil such as grapeseed
  • 8 squash shoots or a mix of shoots and flowers, or your favorite green vegetable

Serviceberry Sauce

  • 1.5 cups fresh serviceberries divided (frozen wild blueberries or huckleberries can be substituted)
  • 2 Tabespoons demi glace optional, you can substitute ½ cup chicken stock and reduce it until saucy in a pinch
  • 2 oz finely diced or chopped shallot
  • 1 teaspoons minced ginger
  • ¼ cup dry red wine
  • 1/4 cup homemade vinegar made from berries you can substitute red wine vinegar or rice wine vinegar
  • 2 teaspoons maple syrup or a pinch of sugar, to taste
  • 3 tablespoons unsalted butter
  • Squeeze of fresh lemon juice to taste

Instructions

Sauce

  • Heat the shallot, ginger and half of the butter in an 8 inch saute pan. Cook for 4-5 minutes, or until translucent. Add 2 cups of the serviceberries and cook, mashing the berries up with a spoon.
  • Cook until the berries are hot and have started giving up their juice. Add the red wine, syrup and demi glace and simmer for a few minutes.
  • Season the sauce to taste with a pinch of salt. The sauce should be hot and juicy, if it looks loose, reduce it a bit and mash the berries up a bit more. Demi-glace helps make an instant sauce, so if you substitute chicken stock your sauce will be a little lighter, it’s fine. Think of this less like lamb steaks with berry sauce and more like steaks with a pile of juicy berries.
  • Double check the seasoning of the sauce. It should be just barely sweet, with a sour from the vinegar. If you set the pan aside to rest while you prepare the other ingredients and it looks dry, add a splash of water and reheat it gently before serving.

Squash Shoots

  • Bring a pot of lightly salted water to a boil. Blanch the squash shoots for 10 seconds, then remove them to a pan with a drizzle of oil and a pinch of salt and cook for a minute or two until they’re tender and taste good to you.

Lamb Steaks

  • Season the lamb steaks with salt and pepper and allow to rest for an hour or two (and up to overnight for the best flavor). Lightly oil the steaks and cook over a wood fire or on a grill until nicely browned and 140F (medium) in the center. Remove the steaks from the grill to rest for 3-4 minutes before you serve.

Serving

  • Lay a lamb steak on each of two dinner plates. Divide the sauce evenly between the steaks, piling the berries on top. Arrange the squash shoots next to the steaks, and serve.

Notes

Frozen wild blueberries can be used in place of serviceberries. 

Nutrition

Serving: 8oz | Calories: 234kcal | Carbohydrates: 6g | Protein: 1g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 24mg | Potassium: 24mg | Sugar: 4g | Vitamin A: 525IU | Calcium: 13mg | Iron: 0.1mg