Thursday, April 30, 2009

rosemary lamb steak

There is a greek owned market near our house where I discovered a great new cut of lamb- the leg steak. Perfect for grilling or the broiler, the meat is as delicious as leg of lamb, without all the work. I've been on a kick using lots of fresh herbs lately so this one's got lots of rosemary.

2 lamb steaks
bunch fresh rosemary, finely chopped about 1 cup
3 cloves garlic, minced
3/4 c. olive oil
salt & pepper

Rinse & pat steaks dry; place in a shallow pan. Pour olive oil over steaks and add rosemary & garlic. Shuffle & turn the steaks around in the pan until they're evenly coated with oil & herbs. Sprinkle both sides generously with sea salt and fresh ground pepper. Cover & refrigerate 1-2 hours. Grill or broil, about 3 minutes each side, basting frequently with the extra marinade. I like med-rare, but check after 2 minutes to gauge timing, because it varies according to thickness.

1 c. rice, or orzo
1 small onion, finely chopped
2 c. chicken broth, or water is fine
olive oil
fresh parsley
fresh mint
salt & pepper
pita bread

(**for orzo, follow adjust cook time to 8 minutes) In a small pot, add a dash of olive oil and the chopped onion. Simmer low until soft. Add rice, stir to blend, then add chicken broth or water & stir. Cover and cook low 20 minutes. Turn off burner & add olive oil, mint, parsley, salt, pepper & blend. Serve with lamb and warm pita bread.

No comments:

Post a Comment