Lamb Chops and Beef Steak Recipe

From Dorothy McNett's Recipe Book.

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Lamb Chops and Beef Steak

From Dorothy McNett's recipes at For Amazing Grazing go ahead and grill a beef steak in the pan after the lamb chops have been cooked. Slice and serve side by side and compare the tastings of both meats with 2 different red wines for fun and flavor! (sangiovese, cabernet sauvignon, any deep red blend). Cheers!

2 - 3 tablespoons butter or extra virgin olive oil
6-7 fresh mushrooms, sliced
2-3 green onions, sliced
2-3 lamb chops
2 - 3 fresh mint or basil leaves, snipped

1 - 2 rib eye beef steaks
freshly ground pepper
pinches of sea salt

In heavy bottomed frying pan or saute pan, heat the butter or oil. Add mushrooms and onions and cook and stir 3-4 minutes or until mushrooms have cooked. Remove to a bowl. Sprinkle lamb chops with pepper, salt, and mint leaves. Heat pan again, adding more butter or oil if needed. Add chops and cook over medium-high heat about 3 minutes, turn and cook until browned nicely on both sides but still pinkish rare inside. Remove from pan and set aside. Sprinkle beef steaks with pepper and salt. Reheat the pan, adding a bit ore oill if needed. Cook steaks 3 - 4 minutes, turn and cook to your desired doneness. Slice the lamb and slice the beef and arrange on a serving platter and serve with the cooked mushroom mixture on the side. Also nice with the Tomato and Caper Sauce. Sip the wines and taste, taste, taste the differences in the wines and the meats!

Recipe created 2013-04-09.

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