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Nutrition Facts
Serving Size 1 (503g) Recipe makes 4 servings The following items or measurements are not included below: 1 sprig rosemary
Calories 1335
Calories from Fat 723		(54%)
Amount Per Serving		%DV
	Total Fat 80.4g	123%
	Saturated Fat 41.5g	207%
	Monounsaturated Fat 28.8g
	Polyunsaturated Fat 4.8g
	Trans Fat 0.0g
Cholesterol 246mg		82%
Sodium 1571mg		65%
Potassium 1927mg		55%
Total Carbohydrate 85.7g		28%
	Dietary Fiber 9.3g	37%
	Sugars 38.2g
Protein 73.4g		146%
detailed view... how is this calculated?

Lamb Leg Steak With Maple Chevre Shiitake Sauce

Recipe #8679 | 30 min | 15 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Sean McCaffrey
Mar 27, 2001

SERVES 4 (change servings and units)

Ingredients

4 (1/2 lb) lamb leg steaks
10 ounces shiitake mushrooms
1 lb chevre cheese (or other goat cheese)
4 ounces maple syrup
4 ounces capers
2 tablespoons olive oil, to saute
1 sprig rosemary
salt and pepper
1/4 cup flour
1/4 cup dry white wine (if you can't drink it don't use it)

Directions

1
Salt and pepper lamb leg steak.
2
Grill or broil (approx).
3
Prepare sauce: Sauté sliced shiitake mushrooms in olive oil (approx), add leaves of rosemary, deglaze pan with wine, rid alcohol (smell will go from dry to sweet), add flour to make roux.
4
Lower heat to low.
5
Add diced parts of chevre.
6
Continue stirring mixture until cheese is integrated.
7
After cheese is fully incorporated into sauce add capers and maple syrup.
8
Stir through.
9
Serve (I like garlic smashed potatoes and broccoli).

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Featured Reviews for This Recipe

From: daymia

On Apr 19, 2009

This sauce was amazing! All those flavors really are brilliant together. I used red wine and it was delish. Served with green beans and goat cheese mashed potatoes.

0 people found this review helpful

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From: Izzblizz

On Mar 23, 2008

I was just looking for a sauce to go with a couple lamb steaks for Easter. This sounded rather strange, but what the heck, had all the ingredients on hand! I did substitute dried porcini mushrooms for the shiitake (rehydrated in hot water), as that is what I had on hand. And cut the recipe in half for two. Unfortunately mine turned out as more of a "spread" (very thick), rather than a sauce, (but it tasted really good in that form too). So I added some of the reserved mushroom soaking liquid at the end to thin it out a little, whisking and adding it in until I got the consistency I was looking for, making it more of a sauce. Good Flavor!! I will definitely keep this "sauce" in mind for future dishes.

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From: sharron cant

On May 30, 2001

I tried chanterells mushrooms as that was what I had and it was outstanding. Mt guests all asked for the recipe. My wine choice was [ blue moumtain pinot gris 1998] sharron cant

2 people found this review helpful

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From: The Flying Chef

On Feb 22, 2008

I was also skeptical how these flavours would work together, was only trying this because of others reviews. I really thought this would be my first harsh review. It was amazing myself and my huby both said 5 stars. I made this with lamb fillet as that is what I hand and I did also use less goats cheese than stated as I thought this would just too overpowering with the full amount. Very good I am sure it would not suit everybody's taste but for us it was really good and I will be making again.

1 person found this review helpful

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