Lamb with Garlic Provençal Sauce

Recipe courtesy of the Meat and Livestock Australia.

Recipe Ingredients:

4 lamb steaks or chops, 1 1/4-inch thick each

Spiced Oil Blend:
1 teaspoon rosemary, dry, crushed
1 teaspoon dried thyme, crushed
1/2 teaspoon dried oregano, crushed
1 teaspoon dried marjoram, crushed
1/2 teaspoon ground black pepper
3/4 teaspoon salt
6 tablespoons olive oil

Garlic-Provencale Sauce:
2 tablespoons olive oil
3 cloves garlic, crushed
1 cup dry sherry
1 tablespoon butter
2 tablespoons mint, fresh, chopped

Cooking Directions:

1. Combine spiced oil ingredients in small bowl and coat meat with it.
2. Heat 2 tablespoons olive oil in frying pan and brown steaks on both sides for 3 to 4 minutes.
3. Remove meat from pan, discard the fat. Add crushed garlic to the pan and sauté quickly. Add sherry and simmer until reduced by half.
4. Add butter and chopped mint. Return meat to pan. Coat with sauce and serve.

Makes 4 servings.

Recipe and photograph courtesy of the Meat and Livestock Australia.