Pan Roasted Lamb Steak
Pan Roasted Lamb Steak
Directions
- Add rosemary, thyme, mint, garlic and olive oil in a small mixing bowl and combine thoroughly. Coat lamb steaks liberally with herb mixture and marinate for minimum one hour. When lamb is finished marinating, place it on the counter and let it come up to room temperature.
- Preheat oven to 350° F
- Sear lamb in an ovenproof skillet for 2 minutes on each side. Place skillet in preheated oven for 6-8 minutes depending on how you like your lamb cooked. Remove lamb from oven and let rest for 1-3 minutes.
- Serve over Cauliflower Mash
Ingredients
- 3 Peak Fresh Produce® Garlic, Clove(s), mashed
- 1 lb Catelli leg of lamb steaks
- 2 sprigs mint, fresh, chopped
- 3 tbsp Piancone® Oil, Olive
- 3 rosemary, fresh sprigs, chopped
- 2 sprigs thyme, fresh, chopped
Cauliflower Mash
Directions
- Preheat oven to 400° F
- Spread out cauliflower florets on a baking sheet and coat evenly with half the butter. Roast in oven for 10 minutes. Remove baking sheet from oven and stir cauliflower.
- Roast in oven for an additional 10 minutes.
- Remove cauliflower from oven and add to food processor. Add garlic, rosemary, coconut milk and remaining butter and pulse until desired consistency is reached.
Ingredients
- 4 tbsp West Creek butter , unsalted
- 1 Peak Fresh Produce® Cauliflower, Floret(s)
- 1/2 cup Roland coconut milk, unsweetened
- 2 Peak Fresh Produce® Garlic, Clove(s)
- 1 rosemary, fresh sprigs
- salt, to taste
Chef Rich Smice - Corporate Executive Chef, Chef Consultant, Performance Foodservice - Thoms Proestler
