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July 31, 2012

RECIPE CORNER MONDAY: Cast Iron lamb with Summer Vegetables

4 lamb steaks
2 zucchini
2 summer squash
1 handful cherry tomatoes
1 bunch basil
1 clove garlic
1 red onion
bragg’s apple cider vinegar
olive oil
black pepper
Season the steaks with salt and pepper on both sides and cook on the stovetop in a very hot cast iron skillet into which you have poured a thin film of neutral oil.  Remove from the skillet when the steaks are medium rare and let rest on a plate, collecting the juices that run out of the meat.
Meanwhile dice the zucchini and squash and saute in batches in a large skillet with olive oil until lightly browned on all sides.  Try not to overcook.  Transfer to a mixing bowl and let cool. Quarter the tomatoes and add to the bowl.  Thinly slice the onion and add to the bowl.  Crush the clove of garlic, mince finely, and add to the bowl.  Roughly chop the basil and add to the bowl.  Dress with the vinegar and oil to taste.  Season with salt and pepper to taste.
Serve the vegetables on top of the steak, they are the ‘sauce.’  
Oh yeah, remember the meat juice that you collected from the steaks that were resting? Drizzle that over everything. 

We paired it with the always delicious Rayuelo from Manchuela, Spain.  A blend of Bobal, Monastrell, and Malbec, this wine is on the fuller side of medium bodied, with soft tannins, black fruit, and a softness that makes it appropriate year round.