So this meal started months ago. Jenn and I bought some lamb at the grocery store with the intention of making Lamb Curry. When I tried to ask my mom about her curry recipe and told her what my lamb looked like she said I definitely bought the wrong cut, that it was too lean and it wouldn't make good curry. I had taken the cut we bought out of the package and put it in a freezer bag and into the freezer. I had no idea what cut it was or what to do with it. The next time we went to the grocery store I saw the same cut and took a pic on my phone. Apparently it was a lamb steak.
I looked up what to do with this and found out you can grill, broil or make stew out of this cut. Unfortunately we JUST made split pea soup and London Broil last weekend so I figured I'd do a quick marinade and then grill it.
My marinade:
Olive oil
Balsamic vinegar
Rosemary (you can be generous with rosemary when it comes to Lamb)
Minced garlic
Salt
Cracked Pepper
Parsley
We didn't have all day to marinate it or I would have let it go longer but it was in the fridge in a freezer bag for about 30 minutes. I used my grill pan to sear the lamb steak on each side and cook it medium rare. It was pretty delicious.
I decided to serve this with some rice and green beans since we've been eating a lot of potatoes. Any time I make brown rice I try to make it as interesting as possible. This time I cut up 4-5 large baby bella mushrooms and added them from the start to the rice along with some 'better than bouillon'. You can use chicken broth too but this adds a lot of flavor and ends up tasting almost like a quick an easy risotto. I also add some cracked pepper. As for the green beans I just sauteed them in olive oil with some minced garlic and black pepper.
Lamb is one of the roundtable features of the month at Akitcheninbrooklyn. Click here for SashaInTheKitchen's braised lamb ancho chile tacos and rack of lamb with fresh herbs; and here for Cindy's Lamb & Pinot Noir Wine Pairing.
lamb
steak
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