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Oxford John Steaks with Caper Sauce




Source of Recipe


the web


List of Ingredients




4 Lamb leg steaks , each about 175g (6 oz)
25g (1 oz)Butter
1 tspPlain flour
300 ml (½ pint)Lamb or beef stock
2 tbspDrained capers
1 tbsp Vinegar from the capers

Recipe



Heat the butter in a frying pan and fry the steaks gently for 10-15 minutes, turning occasionally, until browned on both sides. Transfer to a warmed dish.

Stir, to loosen any sediment at the bottom of the pan, then stir in the flour and cook for 1-2 minutes. Gradually add the stock, stirring all the time, then cook until the sauce thickens, boils and is smooth. Add the capers and vinegar and simmer for 1-2 minutes.

Return the lamb steaks to the pan and simmer for 5 minutes or until the lamb is cooked to your liking. Serve hot.

Serves 4.