Welsh Lamb Steaks with Pear and Rosemary Sauce and Spiced Pear Bulgar Wheat


  1. Preheat a griddle pan or large frying pan.
  2. Season steaks and add to hot griddle or pan with rosemary and cook for 4 - 6 mins each side for medium.
  3. Remove steaks - keep warm and add the pear cider, boil to reduce to a thin pourable sauce - if it reduces too quickly add a little more cider.
  4. Place bulgar wheat in a small saucepan, add the cider, boiling water, pear and mixed spice. Bring to the boil and then remove from the heat - leave for about 30 mins until the liquid is absorbed and the wheat tender.
  5. Serve the lamb steaks with a drizzle of sauce, spiced bulgar and an autumn salad.

Recipe Information

Serves 2
Calories 424 kcals
Cooking Time


  • 2 Welsh lamb leg steaks
  • 2 sprigs fresh rosemary
  • 100g (4oz) bulgar wheat
  • 150ml (¼ pt) pear cider
  • 300ml (½ pt) boiling water
  • 1 ripe pear, cored and sliced
  • pinch of mixed spice

Nutrition Information