Ingredients

Method

• 4 lamb steaks (about 500 g)
• Olive oil, for brushing
• Sea salt and freshly ground black pepper
• ½ cup dry red wine
• ½ cup beef or lamb stock
• 1 T red-wine vinegar
• 1 T honey
• A handful of thyme
• 1 clove garlic, crushed
• Watercress, for serving
For the celeriac gratin:
• 2 celeriac bulbs
• 2 T olive oil, plus extra for brushing
• Sea salt and freshly ground black pepper
• 1¼ cup hot chicken or vegetable stock
• A few sprigs thyme

Method

Ingredients

Preheat the oven to 200°C. Trim the excess fat from the lamb steaks then lightly oil them and season to taste. Sear on both sides in a pan over a high heat then transfer to a baking dish.
Pour the wine and stock into the pan, then add the vinegar, honey, thyme and garlic. Cook over a high heat for 5 minutes, or until reduced and syrupy.
Pour the syrup over the steaks, then bake for 5 minutes, or until tender but still pink. Serve with the celeriac gratin and garnish with fresh watercress.

To make the celeriac gratin: Preheat the oven to 200°C. Peel and thinly slice the celeriac. Moisten with the olive oil and season to taste, then turn into an oiled baking pan.
Pour over the hot stock, brush with a little more olive oil, tuck in the thyme and bake for an hour, or until very tender and nicely browned.

Cook’s notes: Use half stock and half cream for the celeriac gratin, if you’re after something a little richer, or use a mix of celeriac and potato and add some grated Gruyère. Substitute ostrich steaks for lamb if you prefer.

Per serving: 2171.8 kJ, 25 g protein, 37.7 g fat, 15.5 g carbs