Cullen's Mediterranean Lamb Steaks
4 good sized lamb steaks
good splash of good olive oil
1 onion, sliced
1/2 bottle strong red wine
3 bay leaves
3 cloves of garlic, crushed
1 red pepper that has been whizzed in the food processor
1 can peeled plum tomatoes
2 tablespoons tomato puree
chopped parsley to garnish
Heat the oil in a large, heavy bottomed frying pan and cook the onion for a
couple of minutes. Add the lamb steaks and sear on both sides to seal them. Add
the wine and let most of it evaporate. Add the bay leaves, cover, turn down the
heat and cook for 7 to 8 minutes. Add the tinned tomatoes and the puree, the
peppers and the garlic and continue to cook, covered for a further 5 minutes.
Remove from the pan, allow to rest for a couple of minutes before covering with
finely chopped parsley. Serve with ratatouille. These cooking times should leave
the lamb medium. If you prefer yours pinker cut the cooking times by a couple of
minutes each. Serves 4.
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