Saturday, November 27, 2010
Lamb Blade Steak Di Asti with Buttered Farfalle
Recipe: Dice some carrot, onion and celery. Fine chop a little bit of garlic.
Quickly sear a lamb blade steak in a saute pan with olive oil over medium high heat. Season with sea salt and black pepper.
When the lamb is seared medium rare, add the garlic and diced vegetables. Cook for one minute. (Don't let the vegetables brown!)
Fill the pan with enough water to barely cover the lamb steak. (The bone of the lamb will help create the broth.) Add a few sage leaves, bay leaf, sea salt, white pepper, a splash of dry white wine and the juice of one lemon. Place the pan in a 350 degree oven uncovered. Bake till the vegetables are cooked tender and the broth is reduced below the top of the lamb steak. The lamb that is exposed to the oven air will slightly brown.
Remove the pan from the oven and squeeze a half of a lemon into the broth to freshen the lemon flavor.
Remove the sage leaves. Spoon the broth and vegetables on a plate and set the lamb steak on top of them. Garnish with lemon slices and the cooked bay leaf.
Place some al dente cooked farfalle pasta that is buttered and seasoned with cracked black pepper and sea salt onto the plate.
This is a nice, light, way to cook lamb. Lamb blade steaks are a very affordable cut of lamb. The lemon sage flavor of the dish is very nice on a spring day! Yum! Ciao Baby! ... Shawna