‘Simple’ Grilled Lamb Steaks w/ Sauteed Garlic Chips & Mint
- AC Price
- Oct 21, 2008
- 2 min read
One of the biggest misconceptions when it comes to cooking gourmet- or just plain cooking, is that you have to add every seasoning and herb in the pantry to a dish for it to be spectacular and fabulous…WRONG! On the contrary, the simpler the better. You should not overpower any dish, especially a meat, with an abundance of parsley, garlic, cayenne this, and cumin, curry, sage that. The key is to actually enjoy the natural flavor of that succulent cut of meat or fish with a modest flavor enhancement.
When it comes to my Grilled Lamb Steaks, there is no difference. The only seasonings for this delicious shoulder cut is Sea Salt, Fresh Cracked Pepper, and Worcestershire.
2 Lamb Steaks (preferably shoulder cut)
4 Thinly Sliced Fresh Garlic Cloves
Sea Salt
1/4 Cup Roughly Chopped Fresh Mint Sprigs
Cracked Fresh Ground Pepper
1/2 Cup of Merlot (*Two-Buck-Chuck works Wonderfully!)
Olive Oil
Ok, here we go:
Make sure lamb steaks are room temperature cool. Lightly cover both sides of each steak with olive oil and season both sides with sea salt and ground pepper. Grill each side on medium high heat for 4 minutes per side. While steaks are on the grill, in a small skillet, coat the bottom of the pan with olive oil and set on medium high heat. Once oil is hot, add Merlot and a dash of sea salt and stir. Return heat to medium high and add sliced garlic and brown. BE SURE NOT TO let garlic burn. If by chance there are some that become charred, discard those pieces (will be a burnt-bitter horrible flavor). Once garlic is browned (sauteeing for approx. 3 minutes), remove heat add mint sprigs and mix thoroughly until mint is wilted. Plate steaks and top with the garlic chips and mint.
Now, make it a great tasting day!
*Charles Shaw wine sold at Trader Joes for $2.49- amazingly delicious for the price, you can’t beat it!
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