Wednesday, December 14, 2011

Lamb Steaks with Orzo Pilaf

Lamb Steaks and Marinade
1/4 c. olive oil
2 Tbl. fresh  squeezed lemon juice
3 tsp. Worcestershire sauce
1 tsp. crushed dried rosemary
1 tsp. dried oregano
1 lbs. lamb steaks

1. Mix together the first 5 ingredients and put into a large plastic bag. Add the lamb steaks, making sure they're coated all over and seal tightly. Let marinate in the fridge for 8-16 hours (great to do in the am before work).

2. Preheat oven to 375. Heat an oven safe saute pan to high heat on the stove. Add 1 Tbl. canola oil and as soon as the oil is hot add the steaks and sear on all sides. Once nicely browned, put in the oven for 2-5 minutes, depending on the thickness, or until you reach desired doneness.

*Optional- If you have a dry red or white wine, add about a cup or so to the pan you cooked the lamb in to deglaze. Scrape up any browned bits, add in about a cup of stock (chicken, beef, etc) and let it all evaporate by over half or until slightly thickened. Add in 1 Tbl. butter and melt. Serve over the lamb.

Orzo Pilaf

1 tsp. salt
1 tsp. sugar
1/4 tsp. celery seed
1 tsp. granulated garlic or garlic powder
1/4 tsp. turmeric
1/4 tsp.cayenne
1/4 tsp. black pepper
1 c. orzo
1/4 c. currants- could also use raisins, dried cranberries, cherries, apricots, etc
1/4. c. sliced almonds

1. Boil orzo in a pot until al dente. Drain. Mix together all seasonings and then add to the cooked orzo, preferable while still hot. Add in currants and almonds. Mix well and serve.

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