Fennel and Mustard Butter Chump Steaks
Chump Steaks (boneless) - Leg L021
Serves: 10
Ingredients:
10 lean lamb chump steaks
Salt and freshly milled black pepper
Ingredients:
10 lean lamb chump steaks
Salt and freshly milled black pepper
For the fennel and mustard butter:
100g softened butter
2tbsp wholegrain mustard
3tbsp fennel seeds, finely crushed
3 garlic cloves, peeled and finely chopped
4tbsp freshly chopped flat-leaf parsley
Mashed potato, to serve
Seasonal vegetables, to serve
100g softened butter
2tbsp wholegrain mustard
3tbsp fennel seeds, finely crushed
3 garlic cloves, peeled and finely chopped
4tbsp freshly chopped flat-leaf parsley
Mashed potato, to serve
Seasonal vegetables, to serve
Method
For the Fennel and Mustard Butter::
In a small bowl mix all the ingredients together. Roll the butter in baking parchment, to form two cylinders, about the width of a ten pence piece. Roll up in the parchment and refrigerate until required.
For the Fennel and Mustard Butter::
In a small bowl mix all the ingredients together. Roll the butter in baking parchment, to form two cylinders, about the width of a ten pence piece. Roll up in the parchment and refrigerate until required.
To serve:
Preheat the grill to moderate.
Season the steaks and top with a little butter.
Grill for 12 minutes, turning occasionally, until cooked to requirement. Cut a disc of butter and put on top of the steak. Flash under the grill, just to melt the edges.
Serve the steaks with any meat juices from the grill pan, the butter, mashed potato and seasonal vegetables.
Tip:
Wrap any leftover butter in cling film and freeze for up to 2 months.
Preheat the grill to moderate.
Season the steaks and top with a little butter.
Grill for 12 minutes, turning occasionally, until cooked to requirement. Cut a disc of butter and put on top of the steak. Flash under the grill, just to melt the edges.
Serve the steaks with any meat juices from the grill pan, the butter, mashed potato and seasonal vegetables.
Tip:
Wrap any leftover butter in cling film and freeze for up to 2 months.
Click any of the images below to enlarge.
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