Recipe Corner: Pan Roasted Lamb Steak Over Cauliflower Mash

Recipe Author: Sean & Suzanne of Pastured Kitchen

Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 2
US Wellness Grocery List: 100% Grass-fed Leg of Lamb Steaks & Cultured Ghee

I’ve been on a bit of a lamb kick as of late. It all kind of started when I did the home cured lamb belly experiment. That turned out so well that I thought to try more to cook with lamb a little more often (usually my red meat source is beef). I’ve also expressed in the past that I’m a fan of pan roasting so I figured why not give it a shot here. After some tinkering, I finally was able to get this lamb steak recipe to my liking.

Ingredients:

• 1 lb leg of lamb steaks
• 3 sprigs fresh rosemary, chopped
• 2 sprigs fresh thyme, chopped
• 2 sprigs fresh mint, chopped
• 3 cloves garlic, mashed
• 3 tbs olive oil

• 1 head cauliflower, chopped into florets
• 4 tbs ghee, divided
• 1/2 cup unsweetened coconut milk
• 2 garlic cloves
• 1 sprig fresh rosemary
• salt to taste

Instructions

1. Add rosemary, thyme, mint, garlic and olive oil in a small mixing bowl and combine thoroughly.
2. Coat lamb steaks liberally with herb mixture and marinate for minimum one hour.
3. When lamb is finished marinating, place it on the counter and let it come up to room temperature.
4. Preheat oven to 350° F
5. Sear lamb in an ovenproof skillet for 2 minutes on each side.
6. Place skillet in preheated oven for 6-8 minutes depending on how you like your lamb cooked.
7. Remove lamb from oven and let rest for 1-3 minutes.
8. Serve over Cauliflower Mash

1. Preheat oven to 400° F
2. Spread out cauliflower florets on a baking sheet and coat evenly with half the ghee.
3. Roast in oven for 10 minutes.
4. Remove baking sheet from oven and stir cauliflower.
5. Roast in oven for an additional 10 minutes.
6. Remove cauliflower from oven and add to food processor.
7. Add garlic, rosemary, coconut milk and remaining ghee and pulse until desired consistency is reached.
8. Serve immediately.

 

Our many thanks to Sean Coonce & Suzanne Robertson of Pastured Kitchen for another yummy recipe. Please visit Pastured Kitchen for many more mouthwatering recipes.