Tag-Archive for » Herbs «

Sacré Bœuf! Sirloin Steak Topped With Mustard Herb Butter
This is the final recipe that I tagged for the recipe swap I am involved in this month on Zaar. It was so delicious and I am glad I tried this one. I am so back logged in recipes of my own to post but I will get round to them hopefully on the weekend but I have been cooking up a storm lately. This recipe is so simple to make and has wonderful end results and the butter pairs so great with the steaks, I loved the tarragon used in this recipe. To view more photos of this recipe or to read more reviews on this one please click here. I have made several of this chef’s recipes so you really must check out more of her recipes whilst you are there.


2 Sirloin steaks, weight to suit preferences (I used a 500g piece beef fillet for the 2 of us)
50g soft salted butter (2 ozs)
1 Tablespoon finely chopped parsley
1 Tablespoon finely chopped chervil
1 Tablespoon finely chopped tarragon
2 Teaspoons wholegrain Dijon mustard
Cayenne pepper, to taste


1. Mix all the ingredients (except the steaks!) in a bowl. Turn the mixture out onto a sheet of greaseproof paper and roll into a sausage shape. (You could use cling film if you wish instead.) Chill the butter mixture for at least one hour. Remove just before serving on top of the steak, and cut into rounds.

2. Cook the steaks to your liking and leave to rest for 2-3 minutes to allow the juices to run back into the meat.

3. Just before serving, place a couple of rounds/discs of mustard butter on top of the steaks and serve with chips (fries) and grilled tomatoes or fresh salad leaves.

I served ours with a baked potato and it made for a super delicious meal.

All photos taken by me unless otherwise stated.

Sun-Dried Tomato and Herb Stuffed Leg of Lamb

This was an experiment I did for Easter this year and it turned out very well. I bought the lamb already off the bone and cut it myself before stuffing. But you can ask your butcher to do this for you,he will even cut it ready for stuffing and rolling to make it easier. I made 2 stuffed pork loins as well to serve 10 of us, my lamb was 1.1kg in weight I think it would serve 4-6 people if not making with other meats, along with sides. Just so you know the way I cut my lamb I will explain this here. Mine was already looking like a mini log, I turned it over so it was skin side down on my chopping board. I cut the lamb down the center, leaving about a half inch of meat uncut. I then cut through each half, cutting through the center of each, again not going all the way through. Then I opened it out and pounded it with a meat mallet to even out thickness before spreading stuffing over and rolling back up before securing with kitchen string.


1.1kg Leg lamb, de-boned and sliced open ready to stuff
1/2 Packet sage and onion stuffing mix, made up
1 Shallot, chopped finely
5 Cloves garlic, 3 crushed, 2 sliced thinly
1 Tablespoon rosemary, chopped finely
8 Sun-dried tomatoes, chopped finely
Sage, Rosemary, Thyme, garlic powder and paprika (For sprinkling over top of lamb)


1. Pre-heat oven to 180 degrees Celsius.

2. Open out lamb leg, I pounded with a meat mallet to even out thickness. (Read note above about cutting leg for stuffing.)

3. Heat a little oil in a pan, add crushed garlic, and shallot and cook until shallot has softened.

4. In a bowl combine stuffing mix, garlic/shallot mix, rosemary and tomatoes, spread stuffing evenly over lamb, carefully roll lamb up to form a log roll, secure with kitchen string.

5. Slice slits into top of lamb at intervals, push sliced garlic into slits, sprinkle top with listed herbs.

6. Place in an ovenproof dish and roast for about 1hr 30-45 Min’s or until cooked as desired.

Let meat stand before slicing.

All photos taken by me unless otherwise stated.