Wednesday, February 17, 2010

A Delicious Plate of Amazing Goodness

Tuesday, February 9th
Meal: Dinner
What's Cookin: Lamb Steaks, Saffron Rice, Steamed Veggies and Spinach Salad

So last night I cooked Lamb Steaks for the first time and I was pleasantly surprised. Actually, I was blown away! They were superb and Hector said it made the top 3 list of meals I have cooked since we got married.

So if your feeling adventurous in the kitchen or just happen to love lamb then you should definitely try this out.

Here we go!

2 Lamb Steaks - my steaks were about 4-6 oz in size
Saffron Rice - extremely expensive to make from scratch so I buy Casbah - Saffron/Jasmine Rice
Broccoli Crowns - steamed and seasoned with garlic salt/lemon juice
Baby Spinach
3 Baby Carrots
1 Avocado
5 Cherry Tomatoes
1/2 cup of Red Wine
1 tbs. brown sugar
1 tbs. butter
2-3 large garlic cloves (use less if you don't like garlic)

First we will prepare the Lamb Steaks with a Salt, Pepper and Cumin Rub. Pat your steaks with a paper towel to remove any excess moisture. Then season each side with salt/pepper/cumin. There really isn't an exact amount here, but I go by personal taste and visuals. It should look something like this...


Next follow the instructions on the Saffron/Jasmine Rice. You can use any rice as a substitute side or potatoes, but the Saffron/Jasmine compliments the lamb quite nicely. It should like like this when its done...


Now, while the rice is cooking we will start the Red Wine Reduction Sauce for the lamb. Gather your 1/2 cup of red wine (I used Shiraz), 1 tbs. butter, 1 tbs. brown sugar, and garlic. Put the butter and garlic into a small sauce pan and brown. I cheated and used prepared minced garlic as a time saver, but if you don't have a garlic press for the cloves then you must mince the garlic with a knife as small as you can get it. Once the garlic has browned about 3-4 minutes add the brown sugar and 1/2 cup of red wine.  Bring this to a boil over a medium/high heat and let it boil for 5 minutes. Then put a lid on it and set aside to keep warm.


Now prep your broccoli and get a pot of water boiling so they are ready for steaming. Then move to your spinach salad. I basically use baby spinach, shaved baby carrots, diced cherry tomatoes, avocado chunks and croutons for our salad. But feel free to use whatever you are most comfortable with or happen to have inside your fridge.

Once that is done you will want to lightly coat your grill-pan with some olive oil or butter. Turn the heat to medium/high and let it get warm (about 3 minutes). Now, the grill is ready for your lamb steaks. Grill each steak about 4 minutes each side.

While your steaks are grilling add your broccoli to the steamer (or pot of boiling water for those of use who don't have a steamer) and let them steam for about 4 minutes.

Now we will put it all together to form a delicious plate of amazing goodness. Serve yourself some salad, broccoli, rice and place a lamb steak on each plate. Drizzle the red wine sauce directly over the lamb steaks (how much is entirely up to you). The final product should look something similar to this...


Add some crazy green chairs, a macbook, some candles and a refurbished mirror and your dining room should look like this...

Now, if you did everything 100% right then clean-up should look like this...


Bon Appetit!

1 comment:

  1. I need to start taking cooking lessons from you!!!!


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