Last night Anne cooked lamb rump steaks with a lovely cherry sauce. The sauce had cherries and cherry paste in it. It was a delicious flavour. The internet recipe had pears and quince paste. Adaptation of recipes is what cooking is all about.
Years ago, in my cooking days, off the internet I got a lovely wine and caper sauce to go with flattened chicken breasts. We found it even tastier with lamb steaks, cooked either in the oven or on grill. The meat was rested while the sauce was made in two stages. The first involved putting in a pan a tablespoon of olive oil, a finely minced onion, half a cup of white wine and a reasonable pinch of dried or finely chopped fresh sage. It was reduced to three-quarters of the volume. Then the juice of a lemon, a tablespoon of capers and a tablespoon of chopped parsley were stirred in. The lamb was added to the sauce, ladling the meat as it warmed up again with the heat turned up. It was a delectable dish with mashed spud and garlic as an accompaniment.