Pasture-Fed Mutton Steaks

Description

Elevate your dining experience with the rich and robust flavors of pasture-fed mutton steaks—a culinary masterpiece that celebrates ethical sourcing and exquisite taste. Sourced from mature sheep raised on open pastures, our pasture-fed mutton exemplifies our unwavering commitment to sustainable farming practices. Immerse yourself in the world of pasture-fed mutton steaks and discover a unique, nutrient-rich cut that marries exceptional flavor with environmental responsibility.

Recipe: Garlic-Rosemary Marinated Pasture-Fed Mutton Steaks

Ingredients:

For the Marinade:

• 4 mutton steaks
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• Zest of 1 lemon
• 1/4 cup olive oil
• Salt and black pepper, to taste

For the Red Wine Reduction Sauce:

• 1 cup red wine
• 1/4 cup beef or vegetable broth
• 2 tablespoons butter
• 1 shallot, minced
• 1 teaspoon fresh thyme leaves
• Salt and black pepper, to taste

Instructions:

For the Marinade:

1. In a bowl, combine minced garlic, chopped fresh rosemary, lemon zest, olive oil, salt, and black pepper to create the marinade.
2. Place the mutton steaks in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 2 hours or overnight for maximum flavor.

For the Red Wine Reduction Sauce:

1. In a saucepan over medium heat, melt the butter.
2. Add the minced shallot and sauté until it becomes translucent.
3. Pour in the red wine and beef or vegetable broth, stirring to combine.
4. Add fresh thyme leaves, salt, and black pepper.
5. Bring the mixture to a simmer and cook until it reduces by half, about 15-20 minutes. Remove from heat and set aside.

Grilling the Mutton Steaks:

1. Preheat your grill to medium-high heat and oil the grates to prevent sticking.
2. Remove the pasture-fed mutton steaks from the marinade and grill for approximately 3-4 minutes per side or until they are cooked to your desired level of doneness.
3. Remove the steaks from the grill and let them rest for a few minutes.
4. Serve the grilled pasture-fed mutton steaks hot, drizzled with the red wine reduction sauce.