Wednesday, May 28, 2008

Grilled Lamb Steaks with Heirloom Tomato Salad

Post 5 p.m. today I inherited a great bottle of wine to the tune of over $55 retail, over $150 restaurant/bar price, already open (but quite recently) and 90% full. And most importantly...delicious and well-reviewed!

Immediately I felt tremendous (but positive) pressure to cook something fitting of a wine this good.

2004 Rodney Strong Symmetry - Alexander Valley Red Meritage was the bottle, and at the first sip I was sold. So, to pair, I grilled lamb steaks and served alongside a very refreshing heirloom tomato/basil/citrus salad.

I adore inherited wine, a simple supper and being back to blogging again!

Grilled Leg of Lamb Steaks with Heirloom Tomato Salad:
(serves 2)

2 leg of lamb steaks, 1 lb total (ask your butcher if you can't find this cut)
1 garlic clove
2 tbs fresh chopped rosemary
1 lb grape-sized heirloom tomatoes
2 tbs fresh-squeezed orange juice
10 leaves basil, fresh, julienned (chopped into ribbons)
Salt and pepper
Olive oil as needed

Chop garlic, rosemary, generous pinch of salt and pepper and a dash of olive oil into a paste. Rub on all sides of lamb steaks. Meanwhile, heat grill pan to smoking hot.

At the same time, julienne basil, toss with rinsed tomatoes, salt, pepper, juice of 1/2 an orange and approx .5 tbs olive oil. Set aside.

Grill lamb about 2 minutes per side, remove from heat and let stand on grill pan until desired doneness. Rare or medium rare is recommended for this cut of meat.

Serve with tomato salad and this (or any other) amazing wine!

If you happen to have any wine left over, I highly recommend a deep bath scented with essential oils, candles glowing, Dave Matthews (or your favorite music) blaring, 82% cacao dark chocolate and this wine. Enjoy!!!


Chrissy said...

Sounds delicious - up to and including the bath!! How did you manage to score that bottle? I'm clearly spending time with the wrong people! ;) Glad to see your back to blogging. Saw the mention in Chow Bella - Congratulations! I can't wait to hear more and about all of those tastings....

Shannon said...

WOW! That looks absolutely incredible.

Tammy said...

I love this lamb recipe. Do you know how I could make it and have it really tender at the same time.

Kirsten said...

Hi Tammy!

Thanks for your comment. One thing that is crucial with lamb recipes is to either keep the meat very rare, or to cook for a long time (slow cook). Both of those techniques will product a tender meat. Cooking it too long (but not long enough) will result in tough and chewy meat.

Hope that helps!

Daniel said...

Wow these lamb steaks look really good. How did it end up tasting? Was the meat gamey at all? Keep up the good work!

Dazy said...

This recipe is really going to keep me busy in the kitchen with all its glamor. This is another must for the weekend! My kids would just hug me for this.

Chen said...

Hi :-)
Loved your blog and the recipe.
It looks wonderful.
Thank you for the recipe and please contact me by mail :
if you can.

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Riz said...

such a nice looking post.. i must try

Abigail said...

Your food photos are amazing! I’ve been lurking on your blog for awhile and finally thought I’d say something…. your photography is excellent.

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