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Grilled lamb

grilled lamb over rice and green beans
grilled lamb over rice and green beans
photo by Victor Vitug

There are so many different delicious ways to eat lamb: leg of lamb, gyro sandwiches, lamb roast, and rack of lamb (to name a few). Minced lamb tastes so good as a substitute for beef in a Bolognese sauce. However, lamb can be expensive. The other day, I found a great deal on leg of lamb steaks for less than $10.00 at Smith's, located at 6130 W Tropicana Ave, Las Vegas, NV 89103 (702) 871-6550.

It was leg of lamb but sliced into two nice steaks.The best way to cook grilled lamb is to marinate it over night. It is easy to throw together a marinade of wine (of course), olive oil, garlic, rosemary, chipotle paprika, lemon juice, red onions, brown sugar, salt, pepper, and a dash of love. Don't rush it and the lamb will be something special.  

The following day, you can cook some rice, green beans, and a sauce while the lamb is grilling. This recipe cooks up in about a half hour. You won't believe what a treat you will have for dinner.

Lamb leg steaks
Time: 30 minutes (marinade over night)
Serves: 4
1 ½ lb. lamb leg steaks
½ C. dry white wine
¼ C. extra virgin olive oil
2 garlic cloves, chopped
1 Tbsp. rosemary
1 Tbsp. chipotle paprika
Juice from half of a lemon
1/3 C. red onion, chopped fine
1 tsp. brown sugar
1 tsp. kosher salt
1 tsp. black pepper
Combine wine, oil, garlic, rosemary, paprika, lemon juice, onion, sugar, salt and pepper and mix well. Place the lamb into the marinade and roll it around in it until the lamb is completely saturated. Cover and place in the refrigerator overnight. The following evening, take the lamb from the refrigerator. Preheat the oven to 400 degrees. Either on the grill or in a grill skillet on high heat, sear the lamb for about 4 minutes each side (the lamb will have grill marks and be easy to remove from the grill). While you are searing the lamb, begin making the sauce (recipe below). Place the lamb in the oven for another ten minutes. Then, take the lamb out and place on a chopping board to cool. Take the pan you used to sear the lamb and cook it in the oven and place it on the stove top on medium high heat to use for the sauce. Slice the lamb across the grain. Place it on a bed of rice and pour the sauce over the top. Serve with vegetables. I used green beans here.
Creamy onion and wine sauce
1 tbsp olive oil
1 medium yellow onion, sliced
1 clove garlic, chopped
½ C. white wine
½ C. chicken stock
¼ C. heavy cream
Salt and pepper to taste.
While the lamb sears, sauté the onions in medium heat in the olive oil. Add the garlic once the onions are translucent. The pan used to cook the lamb is on the stove on medium high heat. Pour in the wine
to deglaze it. Scrape all of the seasonings from the bottom. Pour this into the pan with the onions. Let this reduce for about five minutes. Add the chicken stock and let it cook for ten minutes. Add the cream. Add salt and pepper to taste.



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