Pat Whelan Butcher

Lamb steaks are a super alternative to lamb chops – they  are meatier and really benefit from marinating.

Serves 4

125ml dry white wine

2 cloves garlic, crushed

¼ cup coarsely chopped rosemary

¼ cup coarsely chopped parsley

2 tbsps soy sauce

1 tbsp brown sugar

4 lamb steaks

1.      Mix wine, garlic, mint, parsley, soy sauce and brown sugar in a large bowl.  Toss the lamb steaks in the mixture.  

2.      Cover and refrigerate for 3 hours or overnight.

3.      Place the steaks under a hot grill or on a barbecue until browned, and cook as desired. Allow to relax in a warm place for five minutes before serving.