Lamb Steaks With Rosemary-Garlic Cauliflower #Ragu - cooking recipe

Ingredients

1 1/2 lbs boneless lamb steaks, 1/2 inch thick
1/2 lb bulk sweet Italian pork sausage
1/2 cup red onion, diced
1 large head cauliflower, cored, choppoed
1 teaspoon kosher salt, divided
1/2 teaspoon fresh cracked black pepper
1/4 teaspoon garlic powder
1 tablespoon fresh rosemary, minced, divided
1 teaspoon fresh lemon zest
2 teaspoons fresh lemon juice
1 1/2 cups Ragu(R) Pasta Sauce (roasted garlic tomato sauce)
1/2 cup feta cheese, crumbles
1/3 cup toasted pine nuts
1 tablespoon fresh parsley, miinced

Preparation

On both sides of lamb steaks, rub 1/2 teaspoon kosher salt, garlic powder, cracked pepper and 1/2 tablespoon minced rosemary.
Set lamb steaks aside. Heat large non stick skillet on medium high and add sweet Italian sausage, break up sausage into crumbles and brown 1 to 2 minutes.
Add lamb steaks and cook, turning once, about 4 to 5 minutes on each side.
Transfer lamb and sausage to a plate; keep warm.
In the same skillet, drain off excess sausage oil ,keeping 2 teaspoons; add onions, cauliflower, remaining 1/2 tablespoon rosemary, remaining salt, lemon zest and lemon juice.
Stir mixture until cauliflower is tender, about 4-5 minutes.
Stir in Roasted Garlic Ragu Tomato Sauce.
Cook for 2 minutes; spoon sauce over warm lamb steaks and sausage.
Sprinkle feta cheese crumbles and toasted pine nuts over top when serving.
Garnish with fresh parsley.