Peppered lamb with balsamic onions
( SERVES 4 )
It's ridiculously simple to make, takes very few ingredients and goes well with whatever sides you like. Easily adapted for beef, venison or wild duck. Excellent with more flavourful hogget meat.
- Slice the lamb in thin strips and toss with the cracked pepper until well covered. Pile together and leave to marinate for at least 30 minutes.
- In a fry pan heat 1 Tbsp of the coconut oil to medium heat and toss in the slices onions. Keep turning them until they have browned on the outside then turn the pan down to a very low heat. When the temperature has dropped, add in the balsamic vinegar and a pinch salt. Stirring occasionally, leave over the low heat for at least 20 minutes or so until very soft and glossy.
- When the onions are nearly done, heat the remaining coconut oil in a separate fry pan or wok until hot. Brown the lamb strips very quickly on both sides. Don't overcrowd the pan, just a few pieces at a time. Place cooked lamb in a warm oven while you cook the rest in batches.
- To serve simply pile the lamb on a plate and spoon over the balsamic onions. This goes well with a side of virtually any vegetables - mashed, salad, roasted or BBQd. Add in rice or pasta if you like, although not my first choice.