Tarted-Up Lamb Steaks with Cherries
- Yield 4 servings
- Prep 15 mins
- Cook 10 mins
Fresh cherries brighten lamb.
If you can't find Bing cherries, choose the darkest, sweetest cherries available.
- 5 tablespoons olive oil
- 4 large shallots, thinly slice
- 1/4 cup coarsely chopped flat-leaf parsley
- 15 fresh or dried pitted Bing cherries
- 1/2 teaspoon salt
- Freshly ground black pepper
- 4 (6- to 7-ounce) bone-in lamb leg steaks, cut 1/2-inch thick
- 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.
- Stir in 3 more tablespoons oil along with parsley and cherries.
- Season mixture with salt and pepper; transfer to a serving bowl and set aside.
- Season lamb steaks with salt and pepper.
- 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, chroniclebooks.com.
For more information on why meat needs to rest after cooking, watch this video for tips from the “Butcher Boys” of Porter Road Butcher in Nashville, TN