Wednesday, August 3, 2016

Greek Lamb Steak with Mushrooms and Orzo










     Greek Diner Style Comfort Food!
     Today's Greek Lamb Steak has a nice hearty Mediterranean flavor.  The lamb steak is pan seared and then braised in the sauce.  The sauce is made in the same pan as the Lamb Steak, so no flavor is lost.
     Lamb Shoulder Steaks are usually sold for a low price.  Lamb Shoulder Steaks can be tender enough to cook on a chargrill, but more often than not, Lamb Steak are a little bit on the tough side.  Braising guarantees that the meat will be tender.
     Orzo is a popular pasta in Greece.  Orzo Pasta is shaped like grains of rice.  It is necessary to make plenty of the Lamb Steak braising sauce, so there is enough sauce in the pan to toss with the Orzo Pasta.

     Greek Lamb Steak with Mushrooms:
     This recipe yields 1 hearty portion.
     Step 1:  Select an 8 to 10 ounce Lamb Shoulder Steak or Lamb Leg Steak.
     Trim the fat cap so it is less than 1/4" thick.
     Lightly season the steak with sea salt and black pepper.
     Step 2:  Heat a wide deep sauté pan (sauteuse pan) over medium heat.
     Add 1/2 tablespoon of blended olive oil to the pan.
     Add the lamb steak.
     Sauté the lamb steak till is evenly browned on both sides and it is cooked about medium rare.
     Step 3:  Remove the lamb steak from the pan and set it aside on a platter.
     Drain the excess grease out of the pan.
     Step 4:  Place the pan over medium/medium low heat.
     Add 1 tablespoon of olive oil.
     Add 1 tablespoon of chopped garlic.
     Sauté till the garlic is a light golden color.
     Step 5:  Add 5 small portobello mushrooms that are cut in half.
     Add 3 small plum tomatoes that are cut into wedges.
     Briefly sauté the mushrooms and tomatoes till they start to become tender.
     Step 6:  Return the lamb steak to the pan.
     Add 1/2 cup of dry red wine.
     Rapidly simmer and reduce the wine by half.
     Step 7:  Add 3/4 cup of vegetable broth.
     Add 3/4 cup of tomato puree.
     Bring the sauce to a gentle boil.
     Reduce the temperature to very low heat.
     Step 8:  Add 1 teaspoon of lemon juice.
     Add 2 pinches of oregano.
     Add 1 pinch of rosemary.
     Add 1 pinch of marjoram.
     Add 1 pinch of crushed dried red pepper.
     Add 1 small pinch of ground celery seed.
     Add 1 pinch of cumin.
     Add 1 pinch of cinnamon.
     Add 1 pinch of cardamom.
     Add 2 pinches of Spanish Paprika.
     Add 1/2 tablespoon of coarsely chopped Italian Parsley.
     Add sea salt and black pepper to taste.
     Step 9:  Gently simmer the lamb steak in the sauce.
     Stir the sauce and flip the lamb steak occasionally.
     Gently simmer and reduce the sauce, till the sauce is a medium thin tomato sauce consistency that easily clings to the lamb steak.
     *The orzo pasta can be cooked while the steak simmers!

     Grecian Lamb Steak with Mushrooms and Orzo:
     This recipe yields 1 large portion.
     Step 1:  Cook 1/3 cup of orzo pasta in boiling water till it is al dente.
     Pour the orzo into a fine mesh strainer to drain off the water.
     Set the Orzo aside.
     Step 2:  Place the lamb steak on the front half of a plate.
     Use a spoon to arrange the mushroom halves and tender tomato wedges on the steak.
     Spoon some of the tomato sauce over the steak, but leave about 1/2 cup of the sauce in the pan.
     Step 3:  Add the prepared orzo pasta to the sauce in the pan.
     Toss the sauce and orzo together.
     Spoon the sauced orzo pasta across the back half of the plate.
     Step 4:  Serve with a vegetable of your choice.  (Buttered green beans are a nice choice!)
     No garnish is necessary!

     The aroma and flavor of this Greek style Lamb Steak is tasty as can be!              

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