Lamb Leg Steaks with Caramelized Carrots and Red Wine Sauce

Method

1. 1Cut the lamb leg into 3 portions and trim off any pieces that stick out, to give them a nice shape.
2. 2Keep the trimmings for the sauce.
3. 3Place the lamb on a plate and season with salt and pepper on all sides.

4. The lamb sauce

5. 4Peel the onion, cut it in half and put one half in a small saucepan with a little olive oil.
6. 5Add the lamb trimmings, one carrot cut into pieces and the garlic clove cut in half, and sauté for 5 minutes over high heat.
7. 6Deglaze with the wine and, after 2 minutes, add the chicken stock. Simmer until reduced by more than half, to a rich, glossy sauce.
8. 7Strain the lamb sauce through a fine sieve before serving.

9. The caramelized carrots

10. 8Heat a large ovenproof frying pan and add 1 tbsp butter with the remaining 9 carrots and a little salt and pepper.
11. 9Sauté the carrots for 3–4 minutes, shaking the pan, then put the pan in a preheated oven at 160°C for 45 minutes, until the carrots are cooked and tender.

12. The lamb

13. 10Heat a nonstick frying pan over medium heat and sear the lamb for about 10 minutes on each side, depending on thickness, until well browned outside and still juicy inside.
14. 11Take the lamb out of the pan and let it rest on a large plate, covered with foil, for a few minutes.
15. 12Slice each piece of lamb before serving.

16. The sides

17. 13Wash the baby potatoes and boil them in their skins in plenty of water until tender.
18. 14Drain, cut them in half and sauté them with 1 tsp butter in the pan you used for the lamb.
19. 15Cut the other half of the onion into 3 thick slices.
20. 16Lightly heat a small frying pan, add a tiny bit of butter and char the onion slices on one side for a few minutes, until soft and deeply colored.

21. To serve

22. 17On each plate, arrange 3 carrots, a few baby potatoes, 1 charred onion slice, the sliced lamb and a few parsley leaves.
23. 18Serve the lamb leg with caramelized carrots and the red wine sauce.