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Grilled Lamb with Roasted Peppers and Greens
From Dorothy McNett's recipes at www.dorothymcnett.com. Use any cut of meat, or chicken, fish, seafood, tofu...it is the roasted peppers piled on top and garnished with fresh greens and cheese that makes this!
Roasted Peppers (see recipe)
First roast the peppers. (See recipe for Roasting Peppers). Try for a variety, such as bell peppers and sweet baby peppers, etc. Even 1-2 spicy hot peppers, if desired. When they are done, set aside. In meantime, rub each steak with a little olive oil and then sprinkle with pepper, snipped rosemary and the garlic. When ready to cook, heat heavy bottomed saute pan, adding just a bit of oil if the meat is very lean. Grill the steak 2-3 minutes per side, or according to your desires and the thickness of the meat. Remove meat to serving plates. Pour the wine into the hot pan and stir with a silicone spatula in a figure 8 fashion for about 30-40 seconds, to make a finishing sauce. To serve, arrange greens on plates, top with the meat, drizzle with the sauce. Arrange roasted peppers on and around the meat, cutting the larger peppers if necessary. Just make it beautiful! Tuck the fresh mozzarella in and around the peppers. Dollop with just a bit of your finest aged balsamic and olive oil.
Recipe created 2012-08-07.