04/17/14- Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and Bonnie Berman interview John Hillard co-owner of Hillard Bruce Winemakers; he believes that certified sustainable farming through Sustainable In Practice (SIP) is better than organic farming. Marty Mesh is the Executive Director of Florida Certified Organic Growers and Consumers, Inc. (Florida Organic Growers); he gives the organic side of farming.
Herb Crusted Lamb Steak with Wild Mushroom Pilaf – perfect for Easter or anytime
A steak cut from the leg of lamb is tender and juicy and cooks in minutes. The herbedbreadcrumb coating makes this dish special with little effort. It’s quick meal great for a week-night dinner or exciting enough for this Easter weekend. Lamb is coming into its own. It’s leaner and lighter. If the lamb steak is not in the meat case, ask for 2 steaks about 1/2 to 3/4 inch thick cut from the leg. It is cut right through the leg making a round steak with a small bone in the center.
For a pilaf the rice is first sautéed and then slowly cooked in liquid until all of the liquid is absorbed. The result is a flavorful dish as the rice absorbs the cooking liquid and the natural juice from the mushrooms in this dish.
Any type of wild mushroom can be used for the rice dish. Or use a mixture of mushrooms including white button mushrooms.
Helpful Hints:
- Garlic is used in both recipes. Prepare once and divide accordingly.
- Rib or loin chops can also be used instead of lamb steak.
- The fastest way to chop chives is to snip them with a scissors.
Countdown:
- Preheat broiler.
- Start rice pilaf.
- Make lamb.
ENTREE: HERB CRUSTED LAMB STEAK
2 6-ounce lamb steaks center cut from leg, fat removed
2 medium garlic cloves, crushed
1/4 cup plain bread crumbs
1 teaspoon dried sage
2 tablespoons Dijon mustard
Salt and freshly ground black pepper to taste
Preheat broiler. Line baking tray with foil. Remove as much fat as possible from lamb. Place on tray and broil 5 inches from heat for 5 minutes. Meanwhile, mix garlic, bread crumbs and sage together. Blend in mustard and add salt and pepper to taste. Turn lamb steak over and broil 3 minutes. Remove from broiler and spoon bread crumb mixture over each lamb steak. Return to boiler for 2 minutes. Makes 2 servings.
SIDE DISH: WILD MUSHROOM RICE PILAF
1 teaspoon olive oil
4 ounces shiitaki mushrooms, washed, cut into large dice (about 2 cups)
3 garlic cloves, crushed
1/2 cup long-grain, white rice
1 cup fat-free, low-salt chicken broth
1/4 cup fresh chives, snipped
Salt and freshly ground black pepper
Heat oil in a nonstick skillet on medium-high heat and add mushrooms, garlic and rice. Sauté 2 minutes. Add chicken broth and bring to a simmer. Lower heat to medium, cover with a lid and cook, gently, 15 minutes. Rice will be cooked and liquid evaporated. If rice becomes too dry before it is finished cooking, add a little more broth. Add snipped chives and salt and pepper to taste. Makes 2 servings.
SHOPPING LIST
Here are the ingredients you'll need for tonight's Dinner in Minutes:
To buy:
- 2 6-ounce lamb steaks center cut from leg
- 1 container plain breadcrumbs
- 1 bottle dried sage
- 1/4 pound shiitaki mushrooms
- 1 small bunch chives
Staples:
- garlic
- Dijon mustard
- olive oil
- long-grain white rice
- fat-free, low-salt chicken broth
- salt
- black peppercorns
