Gin's juniper backbone makes it a natural partner for lamb, this creamy sauce leans into that with crushed juniper berries alongside the gin itself. It's delectable with a hot, charred lamb rump steak, especially served with a side of charred gem lettuce.
Ingredients
- 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 tbsp Batts Hill Surrey Dry Gin
- A squeeze of lemon and a bit of the zest
- 1½ tsp cornflour
Method
- In a small saucepan, bring the water, lamb stock cube, rosemary and juniper berries to the boil, stirring until the cube has dissolved.
- Reduce the mixture by about half, strain through a fine sieve and return to a clean saucepan.
- Slake the cornflour with the lemon juice and gin. Add this to the sauce along with the lemon zest. Heat for about 3 minutes on a low flame until thickened.
- Grill the lamb steak and gem lettuce.
- Serve the sauce over the cooked lamb rump and charred gem lettuce.
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