Lamb Leg Steak With Maple Chevre Shiitake Sauce

Total Time
Prep 15 mins
Cook 15 mins

Ingredients Nutrition


  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).


Most Helpful

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

sharron cant May 30, 2001

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.

daymia April 19, 2009

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.

Izzblizz March 23, 2008

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