|Balsamic Dijon Lamb Steaks|
I saw these lamb steaks in my supermarket and I had to try them. These are slices of leg of lamb cut thicker like a steak. I made a simple marinade and I pan seared these steaks until browned on one side and then I finished them in a hot oven.
My marinade does not include salt. I didn't want to draw the moisture out of the lamb. You want to do this any time you anticipate marinated meat is going to cook very quickly.
I also waited and added the salt I used for seasoning the lamb after it finished cooking.
|Lamb in the Marinade|
For each 3/4 pound of Lamb Steaks you will need -
For the Marinade:
2 ounces of Extra Virgin Olive Oil
1 tablespoon Balsamic Vinegar
1 teaspoon Dijon Mustard
2 cloves Garlic, coarsely chopped
1/2 tablespoon Italian Seasoning
Combine all ingredients into a bowl and pour over the lamb. Cover and refrigerate for at least 4 hours for the best flavor.
When you are ready to cook -
- Preheat oven to 400 degrees.
- Dab some of the excess marinade off the lamb with a paper towel. This will help with the browning process.
- Sprinkle a little freshly ground Black Pepper on both sides of the lamb, to taste.
- Preheat a cast iron skillet on high with a little Olive Oil added to the pan.
- Cook lamb steaks on one side, about one and one half minutes until browned.
- Flip and place the pan into the hot oven for about three minutes until the steaks come up to medium rare. Carryover cooking time will occur, so adjust time accordingly.
- Sprinkle with salt before serving.
- Let lamb rest a few minutes before you slice into it.
|I served the lamb will Dilled Mashed Potatoes and |
Wilted Spinach with Olive Oil and Nutmeg
Have a great weekend!
I'll be back next week with Thanksgiving recipes and leftover ideas.