10 A Hint of Spring by Paola Westbeek Lamb Steaks with Armagnac and Red Port Sauce & Sautéed Turnips W


ith spring just around the corner, it’s time to trade in the heavier stews and soups of the


winter for lighter fare. Not salads quite yet, but simpler meals centred around a properly cooked, juicy steak accompanied by some seasonal vegetables and of course, a good bottle of wine.’


Lamb is not only a wonderful option at this time of year, but it is also extremely versatile and easy to cook. Lean lamb steaks lend themselves exceptionally well to quick dinners and are a welcome change of pace to the more popular entrecôtes or bavettes.


In the following recipe, they are quickly seared and then served in a reduction of Armagnac and red port. The dark, velvety sauce lends them rich flavour while the garlic and rosemary add deep, aromatic intensity. I like to serve them with some sautéed turnips. Indeed, not the usual potatoes, but


The simplicity of this dish makes it an excellent choice for an easy meal and its elegance makes it perfect for entertaining. Serve it with a smooth, refined Merlot such the 2006 Château Pont de Peyrat, Montagne-St. Émilion. This vibrantly youthful wine offers enticing aromas of ripe, red fruit


certainly delicious. Of course, you can also choose to offer them with the season’s first peas or green asparagus. A simple salad and good bread will also do just fine.


The simplicity of this dish makes it an


excellent choice for an easy meal and its elegance makes it perfect for entertaining


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