Lamb Steak over Israeli Cous Cous with Cranberry Sherry Mint Sauce

Source: Mike's Table

• 1.5 lb lamb top round roast
• salt
• pepper
• butter
• Cranberry Sherry Mint Sauce
  • 1 2/3 cups sherry
  • 1/4 cup balsamic vinegar
  • 1/4 cup brown sugar
  • big handful mint leaves
  • 3-4 sprigs rosemary
  • 1/4 tsp pepper
  • 12-ounce bag fresh cranberries
  • 1/4 cup sugar
• Cous cous
  • butter
  • 1.5 cups Israeli cous cous
  • 2.25 cups chicken stock
  • pinch of saffron
  • 2 shallots
  • 6 cloves garlic
  • 1 bunch swiss chard
  • handful of mint leaves

Admire your lamb roast. Trim any excess fat/bone if necessary. Cut it into individual steaks (whatever thickness floats your boat). Season with salt and pepper all over.

Start the cranberry sauce by mixing the sherry, balsamic, brown sugar, finely diced mint, rosemary, and pepper in a saucepan. Bring to boil and stir until the sugar dissolves. Drop the heat to a simmer for 10 minutes, after which, you should discard the rosemary and mix in the cranberries and sugar. Continue to cook over medium heat, stirring occasionally until the berries burst and the liquid reduces some, roughly 5-10 minutes. Set the sauce aside, off heat.

Heat up a large sauté pan over medium high heat and melt some butter. Add the lamb steaks to the pan, taking care not to crowd (work in batches if necessary). Brown for 3-4 minutes per side (depends on thickness) and remove them from heat.

Some time during all of this, you should prepare the cous cous. In a saucepan, melt the butter over medium heat and then add the dry pasta for about 3 minutes. Stir occasionally to give a good, uniform, golden color. Add the stock and saffron, raise to a boil, and then drop the heat to a gentle boil, covering the pot and continuing to cook for about 12-15 minutes.

In a separate pan, sauté the diced shallot, swiss chard (leaves and stems!) for 6 minutes, add the minced garlic for a minute more, and then add this along with the finely diced mint into the cooked cous cous. Give things a good stir and season to taste.

Finally, add a mound of cous cous to each plate, place a lamb steak on top, and add a good scoop of cranberry sauce. Enjoy!

This Leg of Lamb Recipe is Perfect with Our:

All-Natural and Organic Leg of Lamb
All-Natural and Organic Petite Lamb Roast