Felt like having lamb, went to supermarket looking for lamb loin and found lamb leg steak instead that were on sale. Got sundried tomatoes and carrot. Then I use my dad asparagus puree for garnish. Today, I am cooking for one. So, it’s served with simple vegetables. No mess. I never bother to sear my lamb.

Google: “Lamb steak is a thick cross-section cut of the leg of the animal and can be boneless or bone-in. When boneless its oval shape has a rounded notch near the periphery – from where the bone and surrounding flesh were removed. The average boneless lamb steak weighs about 8-10 oz.”

“There are different types of lamb steaks.  Lamb leg steak is a popular choice at many butchers’ shops and supermarkets.  The leg steaks can be boneless or come with the bone intact, and usually weigh around 150g each. Well, there are a few tell-tale signs a lamb leg steak is good quality: A firm, slightly pink, moist meat with a fine-grained texture throughout the steak, A creamy white fat layer that is firm and slightly crumbly, A fine ‘marbling’ of fat throughout the steak.  Marbling is the visible flecks and streaks of white fat that run through the muscle.  During cooking these break down to add that extra flavour to your steak.”

I am marinating my lamb leg steak for 4 hours only. It’s a simple marinade of oil, lemon juice, garlic powder, cayenne powder, balsamic vinegar, salt and black pepper. I am glad to have a satisfying, hearty delicious meal. Let’s roast!!!!

Ingredients

1 leg lamb steak no bone
1 Tbs garlic powder
1 Tbs cayenne powder
1 Tbs balsamic vinegar
1/2 Tbs lemon juice
2 small carrots, cut to bite size
1 tomato, wedges
1/4 red capsicum, cut into bite size
2-4 Tbs sundried tomatoes in oil
oil
salt
black pepper

Garnish

asparagus puree
chili sauce

Method

Mix garlic powder, cayenne powder, balsamic vinegar, lemon juice and enough oil, season to taste salt and black pepper. Make sure steak get completely coated with the mixture on all sides. Add extra olive oil if necessary. Next cover the dish with plastic wrap. Place in fridge for 4 hours. Turn steak halfway through to make sure both sides get completely marinated.

Bring steak to room temperature 45 minutes. Preheat oven 190 degrees C. Transfer steak to a line with foil baking tray. Bring a pot of water to boil, add carrot into pot par boil for 5 minutes. Drain and transfer to baking tray with steak, place capsicum pieces and sundried tomatoes with oil into.

Place baking tray in oven and roast steak for 8-10 minutes for medium rare. I made mine well done about 12-14 minutes. Remove steak from oven to rest about 5-7 minutes, then cut into slices. Roast carrots, sundried tomatoes and capsicums about 12-15 minutes.

To plate: place tomato wedges at the top followed by roasted vegetables. Then the sliced steak. Garnish with asparagus puree and chili sauce. Serve with a glass of red wine. Enjoy!!!!!

https://helenscchin.com/2023/05/01/roast-lamb-and-vegetables/

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