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20 mins
Lamb Valentine Steaks with Pomegranate & Plum Aigre-doux Recipe

Lamb Valentine Steaks with Pomegranate & Plum Aigre-doux

An Unusual Recipe

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I've often been asked "if you love cooking so much, why don't you open a restaurant?". It's a question I've never seriously considered because running a restaurant involves a lot more than just cooking, and I simply enjoy cooking. One thing I do know is that if I ever open a restaurant, Lamb Valentine Steaks with Pomegranate & Plum Aigre-doux would go on the menu quite regularly.

Aigre-doux, by the way, simply means "sweet and sour" or "agrodolce" if you prefer, and this delightful French recipe makes the most of that combination using beautiful heart-shaped cuts of grass-fed lamb - tasting as sweet and delicious as they look.

      Preparation Time: 2 Minutes

      Cooking Time: 18 Minutes

Ingredients for Lamb Valentine Steaks with Pomegranate & Plum Aigre-doux

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 4:
1 cup
pomegranate juice
1 cup
japanese plum wine
lean Valentine Lamb Steaks
salt & pepper
1 tablespoon
olive oil


How to Cook Lamb Valentine Steaks with Pomegranate & Plum Aigre-doux

  1. Remove the lamb steaks from the fridge so they come to room temperature. Meanwhile, make the aigre-doux... boil the pomegranate juice and plum wine in a non-reactive sauce pan until it's very thick and syrupy and about 5-6 tablespoons in volume. Once the sauce is reduced, remove from the heat and cook the lamb.
  2. Heat a cast iron skillet (or heavy-duty frying pan) over medium high heat until very hot. Dab the lamb steaks dry with paper towels then drizzle olive oil on them, rubbing the oil in with your fingertips. Sprinkle both sides of each steak with a generous pinch of sea salt and pepper, then place them in the pan. Fry undisturbed, until the steaks are golden brown on one side. Flip and brown on the second side.
  3. Serve with champ and fresh asparagus. Drizzle the Aigre-doux on top of the lamb.

Be sure to remove the lamb steaks from the fridge 20 minutes before you're ready to cook them so they come to room temperature. For an evening meal, you'll probably want 2 Valentine steaks per person. For lunch, one would normally be enough
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