Lamb steaks drizzled with mint pesto sauce is a perfect dish for this holiday weekend or any weeknight dinner. Slices of lamb are cut from the leg to make a steak 3/4- to 1-inch thick with a round bone in the center. They are sometimes displayed in the meat case, or you can ask the butcher to cut them for you. They make juicy and tender steaks.
Garlic potatoes take only minutes in the microwave. Tomato slices brighten the plate and complete the meal, which contains 505 calories per serving with 35 percent of calories from fat.
Wine suggestion: When I think of lamb, I always think of merlot. A delicious combination.
HELPFUL HINT:
-Walnuts can be substituted for pine nuts.
-Crushed garlic is used in both recipes. Crush it at one time and divide accordingly.
-If pressed for time, omit the pesto and serve the lamb with mint jelly.
COUNTDOWN:
-Heat broiler.
-Make potatoes and set aside.
-Start lamb.
-While lamb broils, make sauce.
-Finish lamb.
SHOPPING LIST:
To buy: 2 (6-ounce) lamb steaks, 1 large package fresh mint, 1 lemon, 1 small package pine nuts, 1 small piece Parmesan cheese, 1 pound russet or Idaho potatoes, 1 medium tomato.
Staples: Olive oil, garlic, salt and black peppercorns.
MINT PESTO LAMB
2 (6-ounce) lamb steaks cut from the leg
2 cups fresh mint leaves, washed and dried
1 clove garlic, crushed
1 tablespoon fresh lemon juice
2 teaspoons olive oil
2 tablespoons pine nuts
1 tablespoon grated Parmesan cheese
Heat broiler. Line a baking tray with foil. Trim visible fat from lamb. Place lamb steaks on tray. Broil 5 minutes. Remove and turn steaks over. Broil 2 minutes. A meat thermometer should read 125 degrees for rare, 145 degrees for medium-rare.
Place mint leaves, garlic, lemon juice, oil and 1 tablespoon water in a food processor. Process until well mixed, scraping down sides once or twice. Add the pine nuts and cheese, and process to form a sauce. Spoon over lamb. Makes 2 servings.
Per serving: 286 calories (46 percent from fat), 14.5 g fat (4.3 g saturated, 7.3 g monounsaturated), 113 mg cholesterol, 35.6 g protein, 1.3 g carbohydrates, 0.1 g fiber, 149 mg sodium.
GARLIC POTATOES
1 pound russet or Idaho potatoes, diced (about 3 cups)
2 medium garlic cloves, crushed
2 teaspoons olive oil
Salt and freshly ground pepper
1 medium tomato, sliced
Wash potatoes; do not peel. Cut into 1/2-inch pieces. Place in a microwave-safe bowl and toss with garlic and 2 tablespoons water. Cover with plastic wrap or a lid. Microwave on high for 3 minutes. Remove and stir. Return to microwave and cook on high 2 minutes. Remove and let stand 1 minute. Drizzle with olive oil and add salt and pepper to taste. Toss well. Serve sliced tomato on the side. Makes 2 servings.
Per serving: 219 calories (21 percent from fat), 5.0 g fat (0.7 g saturated, 3.4 g monounsaturated), no cholesterol, 5.3 g protein, 40.6 g carbohydrates, 5.1 g fiber, 47 mg sodium.
(Linda Gassenheimer is the author, most recently, of "Fast and Flavorful-Great Diabetes Meals from Market to Table." Her website is dinnerinminutes.com. Follow her on Twitter @lgassenheimer.)
• Read more articles by LINDA GASSENHEIMER
Order Reprint
About Comments
Reader comments on Sacbee.com are the opinions of the writer, not The Sacramento Bee. If you see an objectionable comment, click the "Report Abuse" link below it. We will delete comments containing inappropriate links, obscenities, hate speech, and personal attacks. Flagrant or repeat violators will be banned. See more about comments here.