Tonight we turn our attention to my favorite baby animal to eat. Lamb. For some reason I have more of a problem eating lamb than veal. Maybe it's because there's something so inherently cute about fluffy little lambs bouncing around a pasture. Maybe it's Mary and her little friend. Maybe it's because of the time I spent on the Yorkshire Moors watching them in their natural habitat before being served lamb for dinner.
Now, the reason this is SUCH a big problem is because, to be perfectly honest, lamb is delicious. One of my favorite meats. There is something about a nice cut of lamb that just makes my heart sing.
Most people just rub some oil on their lamb and throw it in the oven, but I love a nice marinade. Marinading meat helps break down the fibers of the lamb, making it even more tender than it already is. And a little marinade also helps to bring out the rich flavor of the lamb. Once you have a nice marinade, you don't have to cook the heck out of it in the oven either. A quick stovetop heat through means that all the work is done in the fridge. All you have to do is enjoy. And if you're anything like me, then this is going to be easy to enjoy!
Now, the reason this is SUCH a big problem is because, to be perfectly honest, lamb is delicious. One of my favorite meats. There is something about a nice cut of lamb that just makes my heart sing.
Most people just rub some oil on their lamb and throw it in the oven, but I love a nice marinade. Marinading meat helps break down the fibers of the lamb, making it even more tender than it already is. And a little marinade also helps to bring out the rich flavor of the lamb. Once you have a nice marinade, you don't have to cook the heck out of it in the oven either. A quick stovetop heat through means that all the work is done in the fridge. All you have to do is enjoy. And if you're anything like me, then this is going to be easy to enjoy!
Fillets of Lamb
1 lb lamb steak
2 Tbsp olive oil
1 1/2 Tbsp vinegar
1/4 tsp salt
1/4 onion, chopped
1 Tbsp parsley, chiffonade
1 Tbsp butter
- Combine the 1 Tbsp olive oil, vinegar, salt, onion, and parsley in a ziplock bag. Add the lamb and refrigerate overnight.
- Pat the lamb with paper towels. Heat the butter and remaining Tbsp olive oil in a skillet.
- Add the lamb and cook 2 minutes per side, or until desired doneness.
This looks wonderful. It is difficult to get lamb fillet here but I'm going to try your marinade on some thin lamb steaks I have in the freezer. I hope you have a great day. Blessings...Mary
ReplyDeleteIt took me such a long time to get over the cute little lambs too. Now if only I could get the rest of my family to try it, life could be much simpler.
ReplyDeleteMy parents don't eat lamb at all and I never had it till I went to college. What a revelation. I swear it's the only meat I've missed these past few months!
ReplyDeleteI didn't eat lamb for decades. Sigh. My daughter won't eat it. And a lot of veal these days is taken from a certain portion of the cow - although I have more trouble with veal than lamb. And you know what - I adore them both. The marinade you have complements the succulent lamb perfectly.
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