rom the center of each lamb steak.
Place the garlic in
Season.
Meanwhile, top each lamb steak with basil, pepper and feta
Rub the lamb with the olive oil, oregano,
ok on high. Stir-fry lamb in batches for 2-3
ut in vegetables.
Lay lamb steaks onto the top of
To make dressing, whisk together ingredients in a bowl. Set aside.
In a separate bowl, combine salad greens, cucumber, red onion, pepper, mint and cilantro.
Preheat a grill or grill pan on high. Cook lamb for 3-4 minutes each side or until cooked to taste. Allow to rest, covered, for 5 minutes. Slice and toss with salad and dressing to serve.
Bring milk and 2 cups water to a boil then gradually whisk in polenta. Reduce heat and cook, stirring, for 5 mins, or until polenta thickens. Stir in Parmesan and 1 1/2 tbsp butter. Season.
Meanwhile, secure a slice of prosciutto and a sage leaf on each lamb steak with a toothpick. Heat oil and remaining butter in a large frying pan. Working in batches, cook lamb until browned on both sides and cooked to your liking. Serve with polenta and arugula.
Cook fava beans in boiling salted water for about 20 mins then drain and set aside.
Meanwhile, heat 1 tbsp oil in a frying pan and saute potatoes over medium heat for 10 mins. Add lamb chops and cook for 10 mins.
Whisk 2 tbsp oil, vinegar, and onion-garlic paste with a pinch of sugar and season. Toss with drained beans and serve with lamb and potatoes. Garnish with rosemary.
o manually and dredge the steak in flour. Then pour flour
arlic and herbs to the lamb for the final minute of
arm.
Meanwhile, season the lamb steaks with salt and pepper
Trim off the meat of fat.
Add dark soy sauce and oyster sauce,mix throughly and marinate for 1 hour or overnight in the refrigate.
Heat the oil in a large saucepan,saute the onion till soft.
Add the lamb to pan and brown the lamb on all sides, adding a little more oyster sauce, if necessary.
Turn heat down to slow and fry till dark brown on all sides,serve with warm rice.
Cut all fat from meat, and brown in Dutch oven with the butter. Turn meat to all sides to brown.
Remove from pot and saute cut up onions.
Remove onions and return lamb to pot.
Sprinkle the onions over the meat, add pepper, salt and caraway seed.
Cover and simmer until meat can be pierced with fork.
This will take about 2 hours on a low flame, or according to weight of meat.
ay before is great.
Steak:
Preheat oven to 450
Tenderize and stab with fork both sides of steak.
Mix all ingredients and add steak.
If marinade does not cover steak, add a little water.
Marinate 3 hours or overnight.
Broil 5 minutes per side for medium-rare.
Rub steak with side of garlic.
Chop and reserve garlic. Pound flour, salt and pepper into the steak.
Melt shortening; brown steak on both sides.
Top steak with onion slices, tomatoes, carrots, celery, green pepper and chopped garlic.
Cover and bake in preheated oven at 325\u00b0 for 2 to 2 1/2 hours.
Serve over rice.
Cut round steaks into crosswise slices about 1/2 inch wide.
Heat oil; brown steak on all sides.
Use a slotted spoon to remove meat to a baking dish; set aside.
Pour off fat, then place remaining ingredients in skillet; bring to a boil then reduce heat and simmer for 2 minutes.
Pour over steak, cover tightly with foil, and bake at 350\u00b0 for 1 hour.
Uncover and bake for 30 minutes longer.
Serve with rice or potatoes and a salad.
Barbecue round steak recipe serves 4 to 6.
This recipe works best on a grill with a
arlic and rub over the lamb steaks, then squeeze the lemon
t least 45minutes. It is best to marinate overnight.
If