Tuesday, March 1, 2016

Cube Steak Style Lamb and Sun-dried Tomato Pesto Couscous with Apricot/Miso Reduction


This is a rustic and cozy dish featuring marinated lamb and other pantry ingredients.  I removed the bone from lamb chuck steaks and used my textured meat mallet to tenderize and thin the protein enough to pan sear quickly. The meat mallet helps to create the whole cube steak effect and  maximize on the marination time.
The marinade is a zesty and bright one using some Greek salad dressing from the packet, infused with red wine vinegar, fresh lemon, lots of garlic, olive oil and miso.  The couscous is heightened in flavor by a store bought sun dried tomato pesto with pine nuts and sliced black olives.
The flavors of the Mediterranean really shine in this dish, full of tangy and fragrant herbs and spices.
Recipe:
about 1 1/2 lb. bone in lamb chuck steaks
1/2  pkg. greek salad dressing blend
juice of half lemon
2 tbsp. red wine vinegar
4 cloves garlic, pressed or finely minced
2 tbsp. olive oil
Reduction:
1/2 c. red wine or low sodium beef stock
2 tbsp. apricot preserves
1 tsp. red miso
2 tbsp. unsalted butter
fresh oregano and rosemary
SPST
Remove bones from lamb steaks and place between doubled sheets of plastic wrap.
Pound on both sides to about 1/4 inch thickness.
Combine next six ingredients until well blended.
Add about 1 tbsp. fresh torn oregano and 1 tsp. fresh chopped rosemary.
Pour marinade into large resealable bag and add protein.
Turn to coat well and squeeze out excess air.
Marinate 4 to 24 hours in the refrigerator.
When ready, drain and pat steaks dry.
Sear over medium high heat in a saute pan drizzled with olive oil until done, about 3 minutes, (less time for below well done) for both sides.  Do this in batches as not to crowd pan.
Once all have been seared, keep warm with tented foil or a low oven temp.
Reduce pan heat to medium.
Deglaze pan with red wine or low sodium beef stock.
Whisk in apricot preserves and miso and bring up to a boil.
Cook until desired consistency is achieved.
Remove from heat and whisk in butter.
Serve alongside lamb and couscous featuring stir-ins like sliced black olives and Sundried Tomato Pesto with pine nuts!



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