We all have had steak & fries (well most of us). Mostly I go for rib-eye or sirloin. I have experimented with some bison at times.
But this Friday I went super old school. Back in the day my Dad used to do great Lamb dishes. And I was craving that flavor of Lamb. Also, I was craving a big juicy steak. Enter LAMB STEAK.
Lamb Leg steak – olive oil, pinch of onion powder, garlic powder, cumin powder, sea salt n pepper. On a heavy iron heated skillet cook the steak 3 mts on each side at medium high heat – this is for rare – in my opinion it’s the best for lamb steak.
Served with a side of very light olive oil shallow fried French fries.
Usually a bold red will do the trick with steaks but I love a rich dark porter as well. Try the Mole Stout – it’s brewed with peppers, cocoa & spices and offer a perfect complement to the lamb steak.
Thought of the day – Let the lamb steak stand covered in foil for 60 mts before cooking & feel the difference in the taste.
As always – Love is the most important ingredient.
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