Lamb Leg Steak With Maple Chevre Shiitake Sauce Recipes

Steps:

• Salt and pepper lamb leg steak.
• Grill or broil (approx).
• Prepare sauce: Sauté sliced shiitake mushrooms in olive oil (approx), add leaves of rosemary, deglaze pan with wine, rid alcohol (smell will go from dry to sweet), add flour to make roux.
• Lower heat to low.
• Add diced parts of chevre.
• Continue stirring mixture until cheese is integrated.
• After cheese is fully incorporated into sauce add capers and maple syrup.
• Stir through.
• Serve (I like garlic smashed potatoes and broccoli).

Steps:

• Prepare the lamb: Season lamb generously on both sides with salt and pepper. Sprinkle with rosemary, olive oil and garlic, smearing with hands to coat. Set aside at room temperature. Season cut sides of tomatoes, if using, with salt. (Light the grill now, if using charcoal.)
• Make the olive relish: Stir together chopped olives, olive oil, lemon, garlic and red pepper in a small bowl. Taste and adjust seasoning.
• Have a charcoal grill ready or heat a ridged stovetop grill or cast-iron pan over medium-high heat. Grill or sear the lamb steak on one side for about 5 minutes, until nicely browned. Flip steak and cook on the other side for about 5 minutes more, until juices appear on the surface. Set aside to rest.
• Place tomatoes, if using, seasoned with salt and pepper, cut-side-up on grill, pan or broiler, and cook for about 5 minutes, until heated through, but still firm.
• To serve, slice lamb into 1/8-inch slices and arrange on a platter. Surround with tomatoes and arugula. Pass olive relish separately.

Steps:

• Mix marinade ingredients in a sealable bowl and place steaks into marinade.
• Marinate meat for 4+ hours in refrigerator.
• Preheat oven to 400 degrees.
• Remove from marinade and brown in skillet over medium heat for approximately 5-10 minutes.
• Remove from skillet and place in small oven-proof dish. Cover with a little more wine and any spices you feel necessary (I put on some more rosemary and thyme, plus more garlic).
• Bake in oven for 10 minutes for med-well, 15 minutes for more well done or until internal temp reads 170 degrees.
• Serve with mint jelly (or horseradish sauce).

Steps:

• Place lamb steaks in a single layer in a shallow dish. Cover with olive oil, garlic, rosemary, salt, and pepper. Flip steaks to coat both sides. Let sit until steaks absorb flavors, about 30 minutes.
• Preheat an outdoor grill for high heat and lightly oil the grate. Cook steaks until browned on the outside and slightly pink in the center, about 5 minutes per side for medium. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).

Steps:

• Trim off the meat of fat.
• Add dark soy sauce and oyster sauce,mix throughly and marinate for 1 hour or overnight in the refrigate.
• Heat the oil in a large saucepan,saute the onion till soft.
• Add the lamb to pan and brown the lamb on all sides, adding a little more oyster sauce, if necessary.
• Turn heat down to slow and fry till dark brown on all sides,serve with warm rice.

Steps:

• Heat oil in heavy large pot over high heat. Sprinkle lamb with salt and pepper. Add lamb to pot; sauté until light brown, about 5 minutes. Add next 5 ingredients; sauté until onion is golden, about 5 minutes. Add tomatoes with juices and wine; bring to boil. Reduce heat to medium-low, cover, and simmer until lamb is tender, stirring occasionally, about 1 hour 15 minutes.
• Add olives to stew; simmer uncovered until sauce reduces and thickens slightly, about 5 minutes. Season lamb stew with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium heat, adding water by tablespoonfuls to thin sauce if desired.) Divide orzo among 4 plates. Top with lamb stew and serve.