Mediterranean Lamb Steaks

4 good sized lamb steaks
good splash of good olive oil
1 onion, sliced
1/2 bottle strong red wine
3 bay leaves
3 cloves of garlic, crushed
1 red pepper that has been whizzed in the food processor
1 can peeled plum tomatoes
2 tablespoons tomato puree
chopped parsley to garnish

Heat the oil in a large, heavy bottomed frying pan and cook the onion for a couple of minutes. Add the lamb steaks and sear on both sides to seal them. Add the wine and let most of it evaporate. Add the bay leaves, cover, turn down the heat and cook for 7 to 8 minutes. Add the tinned tomatoes and the puree, the peppers and the garlic and continue to cook, covered for a further 5 minutes. Remove from the pan, allow to rest for a couple of minutes before covering with finely chopped parsley. Serve with ratatouille. These cooking times should leave the lamb medium. If you prefer yours pinker cut the cooking times by a couple of minutes each. Serves 4.

Roasted Lamb Sirloin with Lentils

4 thick lamb sirloin steaks or chops, about 7 ounces each
3 to 4 tablespoons olive oil
1 sprig fresh thyme
3/4 cup lentilles de Puy
1 medium carrot
1/2 small head celeriac
1 medium leek
2 tablespoons coarsely chopped fresh parsley
1/4 cup classic vinaigrette
sea salt and freshly ground black pepper

Gratin Potatoes
1 pound medium, slightly waxy
Boiling potatoes
1 1/4 cups milk
1 1/4 cups heavy cream
1 clove garlic, sliced
1 sprig fresh thyme
1 bay leaf
3/4 cup grated Gruyere cheese


Remove the central bone from the chops. Trim off fat and neaten to nice rump shapes. Place in a bowl or plastic bag with half of the oil and the tips from the thyme sprig. Set aside to marinate in the fridge. Cook the lentils in boiling salted water for about 15 minutes. Drain and season. Cut the carrot, celeriac and leek into 1/2 inch squares. Heat the remaining oil in a saucepan and saute the vegetables until lightly browned, 5 to 7 minutes. Mix with the lentils and half the parsley, then bind with 2 tablespoons of the vinaigrette. Set aside.

For the gratin potatoes, preheat the oven to 400F. Peel the potatoes and slice thinly; use a mandoline or the slicing blade of a food processor. Bring the milk and cream to a boil with some sea salt, the garlic and herbs and simmer for a couple of minutes. Add the sliced potatoes and simmer for about 5 minutes until Just tender. Drain in a colander set over a bowl to catch the creamy milk. Mix the potatoes gently with 2/3 of the cheese. Layer neatly into four medium ramekins or cocotte dishes, seasoning in between the layers. Spoon a little of the saved creamy milk on top of each ramekin and sprinkle with the last of the cheese. Place the ramekins on a baking sheet and bake for 8 to 10 minutes until the cheese Just turns a golden brown.

Meanwhile, heat a heavy based nonstick frying pan until really hot. Remove the lamb steaks from the bowl or plastic bag, wiping off any thyme tips and brown for 3 to 5 minutes on each side, seasoning lightly as they cook. The lamb should be served lightly pink- medium rare.

Reheat the lentils and spoon into the center of four plates. Place the lamb steaks on top; slice them first, if you like. Deglaze the frying pan with the last of the vinaigrette, stirring for a minute, then spoon these juices over the lamb. Sprinkle with the remaining parsley. Serve the gratin potatoes, still in their individual dishes, on the same plate. Serves 4.

From: <NOBR>BettyGa1</NOBR>

Sent: 6/22/2008 12:46 PM

Teriyaki Lamb Sirloin Steaks Recipe    4 Servings Ingredients 4 Superior Farms lamb sirloin steaks, 6 oz each 2/3 cup soy sauce 2 tablespoons brown sugar 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 cup lemon juice Preparation Place lamb steaks in a glass dish.  Combine remaining ingredients in a bowl and pour over lamb.  Marinate in the refrigerator 3-4 hours.  Turn on broiler.  Remove meat from marinade and place on broiler pan.  Broil 4 inches from heat source, about 6 minutes per side, basting frequently with marinade.

From: <NOBR>BettyGa1</NOBR>

Sent: 6/22/2008 12:49 PM

Lamb Sirloin Steak with Honey Balsamic Sauce Recipe 4 Servings Ingredients 1 pound boneless lamb sirloin steak  ½ cup beef broth ¼ cup red wine 2 tablespoons balsamic vinegar 2 tablespoons honey 1 teaspoon cornstarch 2 teaspoons butter 2 teaspoons olive oil ½ teaspoon toasted sesame oil Preparation Cut the sirloin into 4 equal pieces. Place the meat between sheets of plastic wrap and pound with a flat mallet to a thickness of ¼ to ½ inches. In a small bowl, stir together broth, wine, vinegar, honey, and cornstarch. Melt butter in olive oil, over medium-high heat. When the butter sizzles, add the pieces of lamb. Cook, turning once, until lamb is well browned on both sides, and pink in the center. Transfer to a plate and keep warm. Add broth to the pan, increase heat to high, and bring to a boil, stirring often. Boil and stir until thickened (about 1 minute). Pour over the lamb, then drizzle with the sesame oil.