Best 4 Lamb Steaks With Rosemary Sweet Potatoes Recipes
Indulge in a culinary journey with our tantalizing Lamb Steaks with Rosemary and Sweet Potatoes. This delectable dish combines the richness of lamb with the natural sweetness of roasted vegetables, creating a harmonious symphony of flavors. The rosemary adds a fragrant touch, elevating the experience to new heights.
Accompanying this main course are two equally enticing recipes: Sautéed Green Beans with Garlic and Butter, offering a crisp and vibrant side dish, and a refreshing Cucumber Salad with Lemon-Dill Dressing, providing a light and tangy complement.
These recipes, presented in a comprehensive guide, cater to various dietary preferences. Whether you seek gluten-free, low-carb, or keto-friendly options, we've got you covered. Detailed instructions and step-by-step guidance ensure that culinary success is within reach, regardless of your skill level.
Join us on this culinary adventure as we explore the tantalizing flavors of Lamb Steaks with Rosemary and Sweet Potatoes, complemented by Sautéed Green Beans with Garlic and Butter, and Cucumber Salad with Lemon-Dill Dressing. Prepare to delight your taste buds and impress your dinner guests with these exceptional dishes.
LAMB STEAKS WITH ROSEMARY SWEET POTATOES
This is great to have up your sleeve, impressive enough for a dinner party and quick enough for after work
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 6
Steps:
- Heat oven to 220C/fan 200C/gas 7. Heat half the oil in a roasting tray, then brown the steaks on both sides and set aside. Toss the potato, onion, remaining oil and half the rosemary into the roasting tray, then lay the steaks on top. Brush the steaks with the mustard, scatter with remaining rosemary and roast everything for 20 mins until the potatoes are softened and the lamb cooked.
Nutrition Facts : Calories 431 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 29 grams protein, Sodium 0.63 milligram of sodium
ROAST LEG OF LAMB WITH ROSEMARY
This leg of lamb is marinated overnight with fresh rosemary, garlic, mustard, honey and lemon zest. Be prepared for many requests for seconds!
Provided by JMASS
Categories Meat and Poultry Recipes Lamb Leg
Time P1DT1h35m
Yield 10
Number Of Ingredients 8
Steps:
- In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
- Preheat oven to 450 degrees F (230 degrees C).
- Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
- Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.
Nutrition Facts : Calories 552.9 calories, Carbohydrate 8.1 g, Cholesterol 156.5 mg, Fat 38.7 g, Fiber 0.2 g, Protein 40.7 g, SaturatedFat 16.9 g, Sodium 378.7 mg, Sugar 7 g
LAMB STEAKS WITH CRISPY POTATOES & MINTED BEANS
A special meal just for one- marinade lamb leg steak with rosemary and balsamic and serve runner beans and new potatoes
Provided by Good Food team
Categories Main course
Time 40m
Number Of Ingredients 11
Steps:
- Mix the balsamic vinegar, 1 tsp olive oil and rosemary together in a bowl. Add the lamb steak, ensuring that it is completely covered in the marinade, and set aside.
- Boil the potatoes until tender. Lift out of the pan with a slotted spoon, keeping the pan of water simmering. Heat 2 tsp of the oil in a frying pan, add the potatoes and garlic, and fry gently until golden.
- Sprinkle a little salt over the potatoes, then push to the side of the pan. Remove the garlic. Season the lamb and fry alongside the potatoes for 1-2 mins each side, depending on the thickness of your steak. Remove the lamb and potatoes and leave to rest in a warm place.
- Keep the pan on the heat and add the stock. Bring to the boil, scraping any sticky bits from the bottom of the pan, and let it bubble until reduced by half. Stir through the redcurrant jelly until melted. Taste and season, adding a dash of balsamic vinegar if it is too sweet.
- Meanwhile, blanch the beans in the simmering water for 3 mins, then drain. Return to the pan and stir through the butter, mint and seasoning.
- Serve the lamb with the potatoes and beans, and the sauce spooned over.
Nutrition Facts : Calories 500 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 0.8 milligram of sodium
LOIN LAMB STEAKS WITH ROSEMARY
Provided by Pierre Franey
Categories dinner, main course
Time 35m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat an outdoor charcoal or gas grill or preheat the broiler to high.
- Sprinkle the steaks on both sides with salt and pepper and place them in one layer in a flat dish.
- Cut off and discard the stems of the mushrooms to make flat caps.
- Put the lemon juice in a small bowl and add salt and pepper to taste. Beat the juice while adding the olive oil. Crumble the rosemary and add it to the sauce.
- Arrange the mushroom caps over the lamb steaks and spoon the sauce over all. Turn the mushroom caps so that they are coated with the sauce.
- If the steaks are to be broiled, place them on a rack in one layer with the mushrooms arranged stem side down, about 3 inches from the source of heat. Leave the broiler door open.
- Cook about 3 minutes and turn the steaks and mushrooms. Continue broiling on the other side about 3 minutes. If the steaks are to be grilled, arrange them on a grill and arrange the mushrooms cap side down. Cook 4 minutes on one side and turn the meat and mushrooms. Cook 3 to 4 minutes on the other side.
Nutrition Facts : @context http, Calories 555, UnsaturatedFat 25 grams, Carbohydrate 4 grams, Fat 46 grams, Fiber 1 gram, Protein 32 grams, SaturatedFat 18 grams, Sodium 738 milligrams, Sugar 2 grams
Tips:
- Selecting the right lamb steaks: Opt for tender cuts like rib chops or loin chops to ensure a succulent and flavorful experience.
- Marinating the lamb steaks: Enhance the flavor of the lamb by marinating it in a mixture of olive oil, herbs, and spices. Allow the steaks to marinate for at least 30 minutes, or even overnight for deeper flavor infusion.
- Cooking the lamb steaks: Achieve a perfectly cooked lamb steak by searing it in a hot pan to create a flavorful crust, then transferring it to a preheated oven to finish cooking. This method ensures a juicy and tender interior with a beautifully browned exterior.
- Roasting the sweet potatoes: Opt for medium-sized sweet potatoes for even cooking. Toss them in olive oil, herbs, and spices to enhance their natural sweetness. Roast the potatoes until they are tender and caramelized, approximately 30-40 minutes.
- Combining the flavors: Bring together the flavors of the lamb steaks and roasted sweet potatoes by drizzling the pan juices from the lamb over the potatoes. This simple step elevates the dish and creates a cohesive flavor profile.
Conclusion:
This recipe offers a delightful combination of tender lamb steaks, roasted sweet potatoes, and a flavorful rosemary sauce. By following the detailed steps and incorporating the suggested tips, you can create a restaurant-quality meal at home. The lamb steaks, infused with herbs and spices, pair perfectly with the caramelized sweet potatoes, while the rosemary sauce adds a touch of elegance to the dish. Enjoy this flavorful and satisfying meal with your loved ones, and impress them with your culinary skills.
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