If you’ve never cooked with leeks or tried them, you’re in for a treat! Leeks look like big green onions. I’ve used beef shanks, pork shanks, bone in pork chops, different cuts of steak and veal and now I’m using lamb steak. I think cooking the meat right in the beans not only adds flavor but it infuses the meat with the subtle nuance flavors of the beans. These red beans and shredded lamb steak are no exception. They don’t last long around our house especially with a good cake of crispy thin cornbread. And, this recipe is one that’s perfect for those steaks. If you’re not in the mood for a whole leg of lamb, then check out lamb steak. They’re tender and delicious and can be pan seared for about two minutes on each side for a rare to medium rare finish. Other cuts of lamb include, rum, leg, shank and neck. Lamb steak like I used in this recipe is perfect for cooking with the beans and then when done, you simply shred the meat into the beans. This cut of lamb comes from the waist of the lamb. And, you’re guaranteed tender delicious meat. Lamb chops and rack of lamb are really popular. Conversely, because the shoulder part works so hard, it’s tougher, so this cut is best for stewing and slow cooking. Shoulders are hard-working parts of the lamb, so this cut of meat is full of flavor. Lamb cuts are similar to beef and pork cuts. And, these flavors ooze into this red beans and shredded lamb steak recipe! Lamb Cuts I mean V8 juice was the world’s very first smoothie! All of these ingredients create a truly unique flavor. You’ve got carrots, celery, beets, parsley, lettuce, watercress and spinach. Of course, tomato juice is in V8 juice, but it’s more than that. I love cooking with V8 juice! It’s perfect for packing in more flavor and nutrients. Lamb that are raised in pastures have proven better taste and nutritional quality of the meat. If you’re looking for a flavorful alternative to other red meats, then try pasture-raised lamb. Slice thinly and serve! Don't forget to eat the marrow out of the center bone ^_^ The center bone that runs through the lamb leg steak.Red beans and shredded lamb steak is a meal in a bowl! And, wait until you see what we boost nutrition with in this recipe! Wowzee! Healthy Meats Remove to a cutting board and let rest for 2-3 minutes. Note: We're aiming for medium-rare with this recipe. Sear the two long sides for 1 minute each. Flip and sear the other side for 5 minutes. Using a cast iron pan over medium high heat, sear the lamb on one side for 5 minutes. Bring to room temperature before cooking. Let marinate for at least 30 minutes or up to 24 hours in the refrigerator. Top with a few sprigs of thyme or rosemary (optional). Rub olive oil and scatter the sliced garlic over the lamb. Generously salt and pepper both sides of the lamb. Lamb leg steak (about 1.5 pounds and 1.5-2-inches tall).You can also add thyme or rosemary, but that is totally optional. This recipe uses a simple lamb marinade of olive oil, garlic, salt and pepper. It's like beef bone marrow, but lamb marrow. Don't forget to scoop/scrape out the juicy marrow after you cook the meat. There is a circular center bone that runs though the middle of the lamb leg steak. It's quite a beauty! That portion serves 2 people for lunch/dinner, when paired with rice and another vegetable dish or two. That usually ends up being about 1.5-inches tall. But sometimes you just want a simple lamb leg steak for dinner. Roasting an entire lamb leg is super fun, especially for parties and gatherings. Lamb leg steak is cut crosswise from the leg of the lamb. Note: People call this "lamb steak" or "lamb leg steak." You can use either name, they refer to the same cut of lamb. And if you don't see it in the meat case, just ask the butcher if he can cut you a lamb steak from the lamb leg. I love lamb shoulder to make lamb stew, lamb chops for a fancy dinner, and ground lamb for many other dishes.īut when I'm craving for a quick and easy steak? Look for lamb steak! You'll find it at most big markets and butchers. Next time you're at the market, look for the lamb! It's as easy to cook as any other meat and is so rewarding in flavor. People love cooking chicken, pork, and beef but lamb (and duck and venison!) often get left on the sidelines. Then sear in a hot pan for a beautiful crust and perfect medium-rare finish. Who knew lamb leg steaks were so easy to cook? Just marinate with olive oil, garlic, salt and pepper, and herbs (optional).
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