Best 4 Lamb Leg Steak With Maple Chevre Shiitake Sauce Recipes
Lamb is a versatile meat that can be cooked in a variety of ways. Lamb leg steak is a flavorful and juicy cut of meat that is perfect for grilling, roasting, or braising. When paired with a sweet and savory sauce, lamb leg steak becomes an irresistible dish. Maple chevre shiitake sauce is a perfect complement to lamb leg steak. The sweetness of the maple syrup and the tanginess of the chevre combine to create a unique and flavorful sauce that will elevate any lamb dish. Shiitake mushrooms add a savory umami flavor to the sauce and help to balance the sweetness of the maple syrup.
Here are our top 4 tried and tested recipes!
LAMB LEG STEAK WITH OLIVE RELISH AND TOMATOES
Most lamb cuts can be made into chops. Some are expensive, like rib chops (from the rack) or loin chops (which look like miniature T-bone steaks), but there are also cheaper shoulder chops and sirloin chops. An easy chop to cook is the meaty, lean center-cut lamb leg steak, a thick slice with a round bone in the center. If you have ever grilled a butterflied lamb leg and found it difficult to cook evenly and carve, a lamb leg steak is a surprisingly easy way to go. Seasoned with salt and pepper, rosemary and garlic, it takes about 10 minutes to cook. Of course, if you're grilling over coals, it will take time for your grill to be ready, but that gives your steak time to marinate: It tastes best if it is seasoned at least 20 minutes before cooking.
Provided by David Tanis
Categories meat
Time 45m
Yield 3 to 4 servings
Number Of Ingredients 13
Steps:
- Prepare the lamb: Season lamb generously on both sides with salt and pepper. Sprinkle with rosemary, olive oil and garlic, smearing with hands to coat. Set aside at room temperature. Season cut sides of tomatoes, if using, with salt. (Light the grill now, if using charcoal.)
- Make the olive relish: Stir together chopped olives, olive oil, lemon, garlic and red pepper in a small bowl. Taste and adjust seasoning.
- Have a charcoal grill ready or heat a ridged stovetop grill or cast-iron pan over medium-high heat. Grill or sear the lamb steak on one side for about 5 minutes, until nicely browned. Flip steak and cook on the other side for about 5 minutes more, until juices appear on the surface. Set aside to rest.
- Place tomatoes, if using, seasoned with salt and pepper, cut-side-up on grill, pan or broiler, and cook for about 5 minutes, until heated through, but still firm.
- To serve, slice lamb into 1/8-inch slices and arrange on a platter. Surround with tomatoes and arugula. Pass olive relish separately.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 22 grams, Carbohydrate 3 grams, Fat 30 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 6 grams, Sodium 241 milligrams, Sugar 0 grams
GRILLED LEG OF LAMB STEAKS
This is the first time I tried leg steaks. I found them to be a delicious and very tender cut of lamb. This is how I was told to prepare them by my mother. Mmmmm very good.
Provided by nichole
Categories Meat and Poultry Recipes Lamb Leg
Time 50m
Yield 4
Number Of Ingredients 5
Steps:
- Place lamb steaks in a single layer in a shallow dish. Cover with olive oil, garlic, rosemary, salt, and pepper. Flip steaks to coat both sides. Let sit until steaks absorb flavors, about 30 minutes.
- Preheat an outdoor grill for high heat and lightly oil the grate. Cook steaks until browned on the outside and slightly pink in the center, about 5 minutes per side for medium. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
Nutrition Facts : Calories 327.3 calories, Carbohydrate 1.7 g, Cholesterol 92.9 mg, Fat 21.9 g, Fiber 0.2 g, Protein 29.6 g, SaturatedFat 5.3 g, Sodium 112.1 mg, Sugar 0.1 g
LAMB LEG STEAK WITH MAPLE CHEVRE SHIITAKE SAUCE
Make and share this Lamb Leg Steak With Maple Chevre Shiitake Sauce recipe from Food.com.
Provided by Sean McCaffrey
Categories Lamb/Sheep
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Salt and pepper lamb leg steak.
- Grill or broil (approx).
- Prepare sauce: Sauté sliced shiitake mushrooms in olive oil (approx), add leaves of rosemary, deglaze pan with wine, rid alcohol (smell will go from dry to sweet), add flour to make roux.
- Lower heat to low.
- Add diced parts of chevre.
- Continue stirring mixture until cheese is integrated.
- After cheese is fully incorporated into sauce add capers and maple syrup.
- Stir through.
- Serve (I like garlic smashed potatoes and broccoli).
LAMB AND SHIITAKE STEW WITH TOMATO-CHIANTI SAUCE
Steps:
- Heat oil in heavy large pot over high heat. Sprinkle lamb with salt and pepper. Add lamb to pot; sauté until light brown, about 5 minutes. Add next 5 ingredients; sauté until onion is golden, about 5 minutes. Add tomatoes with juices and wine; bring to boil. Reduce heat to medium-low, cover, and simmer until lamb is tender, stirring occasionally, about 1 hour 15 minutes.
- Add olives to stew; simmer uncovered until sauce reduces and thickens slightly, about 5 minutes. Season lamb stew with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm over medium heat, adding water by tablespoonfuls to thin sauce if desired.) Divide orzo among 4 plates. Top with lamb stew and serve.
Tips:
- To tenderize the lamb leg steak, consider marinating it overnight in a mixture of olive oil, garlic, rosemary, and thyme.
- For a crispy crust on the steak, sear it in a hot pan with some butter or oil.
- To achieve a medium-rare doneness, cook the steak for about 5-6 minutes per side.
- To make the maple chevre shiitake sauce, sauté the shiitake mushrooms in butter until softened, then add maple syrup, goat cheese, heavy cream, and thyme.
- Serve the lamb leg steak with the maple chevre shiitake sauce and some roasted vegetables for a complete meal.
Conclusion:
The lamb leg steak with maple chevre shiitake sauce is a delicious and elegant dish that is perfect for a special occasion. The tender lamb, crispy crust, and flavorful sauce make this dish a surefire crowd-pleaser. With a little planning and effort, you can easily create this restaurant-quality meal at home.
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