Steak d'agneau sauce au genévrier



  • 2 lamb loins (about 1 kg ( 2,2 lbs ) each; all bones removed and fat removed)
  • 1 quart (4 cups) unsalted brown broth (or chicken stock)
  • 4 teaspoons juniper seeds (coarsely crushed)
  • 1 teaspoon of natural olive oil


First, preheat your oven to (392) 200 °C.

To prepare the sauce, put the meat (or chicken) broth in a thick-bottomed saucepan, set the saucepan on high heat and pour the mixture into 50 cl. Boil until it remains (2 cups). Add half of the juniper seeds and continue boiling until 30 cl (1 1/4 cup) remains.

Meanwhile, apply olive oil all over the loins and place them in a baking dish. Sprinkle the remaining juniper seeds on top and place the pan on the middle shelf of the oven and bake the loins for 12 minutes. Turn off the oven, lower the pan to the lowest shelf and let it sit for 10 minutes. Take the pot off the heat and set it aside.

Take the bowl out of the oven, transfer the fillets to a heated serving plate and cover them to keep them warm. After removing the oil accumulated on the surface of the cooking water in the container, add the cooking water to the sauce in the saucepan. Then put the pot on low heat and let it heat up.

Slice the steaks on the plate. Take the pan off the heat and spoon half of the sauce around the meat slices. Transfer remaining sauce to a bowl and serve alongside.

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