Grilled lamb steak with Soubise sauce

Serves 4
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Sauce Soubise, named after an 18th-century French prince of that name, is one of the classic comforting sauces that can be served with meats such as lamb, mutton, poultry or veal. There are several versions using milk, stock and milk, cream or a roux (butter and flour) base. I prefer to keep it simple and use some stock for flavour and finish with a touch of cream. You can blend it to a smooth purée but, depending on the cut of meat, I quite like to keep it a little coarse and just blend half and mix it back in with the rest.

Sauce Soubise, named after an 18th-century French prince of that name, is one of the classic comforting sauces that can be served with meats such as lamb, mutton, poultry or veal. There are several versions using milk, stock and milk, cream or a roux (butter and flour) base. I prefer to keep it simple and use some stock for flavour and finish with a touch of cream. You can blend it to a smooth purée but, depending on the cut of meat, I quite like to keep it a little coarse and just blend half and mix it back in with the rest.

The cut of lamb you use for this is up to you and depends what's available. Chump or Barnsley chops, lamb cutlets or a leg of lamb steak will all be suitable.

4 lamb leg steaks or Barnsley chops weighing around 200-250g
A little vegetable oil for grilling

for the Soubise sauce

3 medium onions, peeled and roughly chopped
A good knob of butter
150ml chicken stock or half a good-quality stock cube dissolved in that amount of water
60ml double cream
Salt and freshly ground white pepper

First, the sauce. Cook the onions on a low heat with a lid on for 5-6 minutes without colouring, stirring every so often. If they begin to colour, add a tablespoon of water. Add the stock, season and continue to simmer gently for 30-40 minutes with a lid on, topping up with a little water if necessary. Remove the lid, add the cream and simmer for another 10 minutes or so until it thickens. Blend half in a liquidiser and add back to the pan. Simmer again until thick.

Season and lightly oil the lamb. Cook on a pre-heated griddle or under a hot grill for 4-5 minutes on each side to keep them pink, a few minutes more for medium. Serve with the sauce on the plate or separately.

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