Leg of Lamb Steak with Swiss Chard and Tomatoes2018-02-26T23:51:42+00:00

Project Description

Leg of Lamb Steak with Swiss Chard and Tomatoes

Lamb is one of those intimidating meats that people sometimes shy away from making at home. If you think that you are not advanced enough in your kitchen skills to make this recipe, please reconsider. The name may sound fancy but the preparation is pretty simple. We paired the lamb with Swiss chard which is tender like spinach but not as gritty. It has a mild flavor that won’t compete with the strong taste of the lamb. For this recipe we suggest making the Swiss chard first and removing it from the heat until your lamb is done. It’s easy to simply warm the chard for a few seconds before serving your meal. As you go through the instructions below there are a few things to keep in mind. For the lamb, we use a cast iron skillet which retains heat really well and cooks the meat a bit faster than your average skillet. Using a meat thermometer will help you gauge the proper cook time for your skillet. Also, when making the Swiss chard we discard the stems and we blanch the leaves before cooking. This is really a matter of personal preference. The stems are pretty tender so if you want to use them, simply add them to the skillet a few minutes before the leafy part. If you want even more of a bite to your greens omit the first three steps where we explain the blanching process. As for the tomatoes, you really only need about 4-5 ounces for this recipe but the smallest can I’v been able to find is 14 ounces. In this case, save whatever you don’t use in an air tight container in the fridge for about 3-4 days. You can also freeze it and add it to soup or sauce at a later time.

Swiss Chard with Tomatoes

Ingredients

  • 1 bunch of Swiss chard, stems removed and chopped in 1 inch pieces
  • Olive oil
  • 2-3 cloves of garlic, peeled and cut in half
  • Salt & pepper to taste
  • 1 bay leaf
  • About 1/3 to 1/2 (14 ounce) can peeled tomatoes, chopped (I haven’t found any smaller size can)
  • Crushed red pepper to taste (optional)

Instructions

  1. Bring a large pot of salted water to a boil to blanch the Swiss chard (steps 1-3 are optional)
  2. Add the Swiss chard to the pot (giving them a stir to submerge) for about 15-30 seconds or until tender
  3. Remove from heat and carefully remove chard from water using kitchen tongs and place into a colander to drain
  4. Coat a medium sized skillet with olive oil and heat over medium heat
  5. Add the garlic and bay leaf
  6. Saute the garlic until golden about 2-3 minutes and then discard
  7. Add the tomatoes and season with salt and pepper (and red pepper if using) to taste, saute for about 1-2 minutes on low heat
  8. Squeeze any excess water out of the Swiss chard and then add them to the skillet and saute until incorporated into the tomatoes and heated through
  9. Remove the bay leaf and serve

Ingredients

  • 2 leg of lamb steaks, 1 pound each
  • Olive oil
  • Salt & pepper to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon dried rosemary, ground

Instructions

  1. Remove lamb from refrigerator to rest at room temperature about 30-60 minutes in advance
  2. Coat the lamb steaks with olive oil on all sides
  3. Season with the steaks with the pepper, garlic powder, onion powder and rosemary on all sides
  4. Coat the bottom of your skillet with olive oil and heat over medium/high heat until it becomes very hot
  5. Place your steaks in the pan (one at a time if the skillet does not easily fit both) for about 5-6 minutes
  6. Flip the steaks and continue to cook for an additional 5 minutes or until internal temperature reached 145 degrees (medium rare)
  7. Remove from pan and cover with foil to rest for about 5 minutes before serving

Note: You can measure out all of the seasoning except the salt into small prep bowls before handling the meat. Now you can season the lamb without worrying about your hands touching the meat and each individual container. Season with the salt separately so that you can better control the amount. Give the steaks a generous amount (around 1 teaspoon), but ultimately use salt to your taste.

Read We’re Making Lamb Tonight: Dinner Alternatives Part 2 of 3 to get the whole story.