Lamb Steak with Batts Hill Surrey Dry Gin Sauce

During January we often have lots of new year's goals and ambitions. Lots of these are often to drink less and eat better and we hope that this recipe provide's all the GINspiration you need to smash your goals.  

This creamy gin sauce tastes delectable with a hot charred lamb-steak especially served with a side of charred gem lettuce.


2-4 Lamb rump steaks (as big as you can find) 

2-3 gem lettuce 

For the sauce 

300ml water  

1 Lamb stock cube 

1 tsp chopped rosemary leaves 

1 tsp crushed juniper berries 

100ml double cream 

3 tbs Batts Hill dry gin 

A squeeze of lemon and bit of the zest 

1 ½ tsp cornflour



  1. In a saucepan make lamb stock by bringing water, the lamb stock cube, rosemary leaves, and juniper berries to the boil in a small saucepan. Stirring until the cube has dissolved 
  2. Now reduce the mixture by about half and strain through a fine sieve and return to a clean saucepan,.

  3. Slake 1 ½ tsp of cornflour with the lemon juice and gin. Add this to the sauce along with the lemon zest. Heat up for about min on a low flame until thickened.   

  1. Grill the lamb steak and gem lettuce

  2. Serve sauce over cooked lamb rump and charred gem lettuce 

 "It was so good we forgot to take a proper photo before we tucked in ?!" 

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