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Ingredients
5 tablespoons olive oil, divided
4 large shallots, thinly sliced
1/4 cup coarsely chopped flat-leaf parsley
12 to 15 fresh or dried pitted Bing cherries
Salt
Freshly ground black pepper
4 (6- to 7-ounce) bone-in lamb leg steaks, cut 1/2 inch thick
Instructions
4 large shallots, thinly sliced
1/4 cup coarsely chopped flat-leaf parsley
12 to 15 fresh or dried pitted Bing cherries
Salt
Freshly ground black pepper
4 (6- to 7-ounce) bone-in lamb leg steaks, cut 1/2 inch thick
1. In a large skillet or sauté pan, heat 1 tablespoon oil over high heat. Add shallots and sauté, stirring, until shallots have just softened, about 1 minute. Transfer to a small bowl.
2. Stir in 3 more tablespoons oil along with parsley and cherries.
3. Season mixture with salt and pepper; transfer to a serving bowl and set aside.
4. Season lamb steaks with salt and pepper.
5. In the same skillet, heat remaining 1 tablespoon oil over high heat. Add lamb steaks and cook until well browned, 4 to 5 minutes on each side. Transfer steaks to a platter and let rest 5 minutes. Serve with the cherry relish.
Recipe adapted from The Meat Club Cookbook, copyright 2006 by Vanessa Dina, Kristina Fuller and Gemma DePalma. Recipe courtesy of Chronicle Books, www.chroniclebooks.com. “Relish This or That,” July 2006.
2. Stir in 3 more tablespoons oil along with parsley and cherries.
3. Season mixture with salt and pepper; transfer to a serving bowl and set aside.
4. Season lamb steaks with salt and pepper.
5. In the same skillet, heat remaining 1 tablespoon oil over high heat. Add lamb steaks and cook until well browned, 4 to 5 minutes on each side. Transfer steaks to a platter and let rest 5 minutes. Serve with the cherry relish.
Recipe adapted from The Meat Club Cookbook, copyright 2006 by Vanessa Dina, Kristina Fuller and Gemma DePalma. Recipe courtesy of Chronicle Books, www.chroniclebooks.com. “Relish This or That,” July 2006.
