These lamb steaks are the bomb! Tender, juicy and topped with a wine and balsamic sauce that will have your mouth watering! They are perfect with these garlic mashed potatoes. Give them a go! You’ll love the flavor!
↓↓↓ GET THE RECIPE ↓↓↓__
Follow Rockin Robin On Social Media:
Visit my website: http://www.cooking-mexican-recipes.com
My Free Newsletter: http://bit.ly/2ImiqGc
Connect with me on FACEBOOK: http://www.RobinInTheKitchen.com
▶︎ Cast Iron Grill Pan
▶︎ Global 8 inch Chef Knife
▶︎ Wooden Spoons
▶︎ Mia’s Kitchen Balsamic Vinegar
▶︎ Instant Read Thermometer
▶︎ Splatter Guard
This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin
Lamb Steaks With Garlic Mashed Potatoes
1 – 1 ½ lb. of 100% Grass Fed Lamb Steaks,
½ cup red wine
2 to 3 tsp. Balsamic vinegar, good quality
5 cloves garlic, crushed a bit with a knife, leave skins on
6 – 7 sprigs rosemary 4 inches long
2 tsp. Avocado oil
⅔ cup butter, pasture raised, cut into chunks
Garlic Mashed Potatoes
6 – 8 large gold potatoes, organic, cut into chunks
1 ½ cups whole milk
Set the lamb steaks out for about an hour before you start cooking.
Place the potatoes in a stockpot and add water to cover potatoes by a couple of inches. Add the garlic (peeled) and cook until potatoes are fork tender. Preheat the milk and butter.
Drain the potatoes and add ⅔ of the milk/butter mixture and mash with a potato masher. Add plenty of salt and pepper and add as much milk/butter mixture to get the consistency that you like. Keep warm.
Preheat a cast iron pan over medium heat. When hot add the avocado oil and swirl it around. As you lay the steaks in the pan you should hear a sizzle. If you don’t, stop and wait till that pan is hot.
Let the steaks sear in the pan, don’t move them, for about 2 ½ to 3 minutes and then turn them over and repeat the process.
After the second side is done, turn the heat to low and add the butter throughout the pan along with the rosemary sprigs and garlic. Remember to leave those skins on the garlic.
Turn the heat up abit if needed. Baste the steaks with the butter infused garlic/rosemary sauce until they are done or about 145 degrees F. when tested with an instant read thermometer. You have one of those right? So needed and will save your butt every time!
Once the steaks reach 145 degrees F. remove them to a dish and keep warm. To the pan add the wine and stir with a wooden spoon to pick up those bits stuck on the bottom of the pan. Those are called flavor bits and you want them in your sauce.
Simmer the sauce for about 8 to 10 minutes stirring occasionally. Then add the balsamic vinegar and stir to combine.
Add the steaks back to the pan to reheat the steaks for just a few minutes and serve. These mashed potatoes and lamb steaks are so yummy with the wine sauce drizzled over all.
Thanks for watching and sharing!
P.S. Please help me spread the word about my channel. It’s as simple as copying and pasting this link into social media: https://youtu.be/gVIwGgxxzhs