Mint and lamb are a classic combination. However the mint flavored apple jelly is plain awful. My mom made lamb (very well done 😦 ) and served it with bottled mint sauce. An improvement over the jelly but this is better! Chimichurri is a classic Argentinian steak sauce. I just changed it up a bit with mint and Serrano chili to compliment the lamb. Lamb steaks are cut from the leg. There is a bone in the center and they are best cooked medium rare. I broiled the steals but they would be fabulous on the grill too!
Don’t miss the beer and wine pairings below the recipe.
Lamb Steak with Mint Chimichurri
3 cloves garlic peeled
1 Serrano seeded
2 cups mint leaves
1 cup flat leaf parsley
1/4 cup fresh oregano
1/4 cup sherry vinegar
1/2 cup olive oil
2 lamb steaks
First make the chimichurri
1.With food processor running drop in garlic and Serrano. Let process till you no longer hear the any chopping.
2. Add the mint, parsley, oregano and 1/2 teaspoon salt. Process till well minced.
3. With the motor running pour in the vinegar. Transfer to a bowl and stir in the olive oil.
Preheat broiler to high
1. Season the lamb generously with salt and pepper.
2. Broil about 4-5 minutes per side.
3. Let rest 5-10 minutes before slicing. Drizzle chimichurri over the sliced steaks. Pass the rest of the sauce at the table.
Beer and wine pairings:
“My recommendation for the lamb steak has to be a classic IPA. I would go with either Dark Horse Crooked Tree or Dogfish Head 60 Minute. Crooked Tree tends to have a nice peppery/mango hop character while Dogfish Head creates a very complex hop flavor smorgasbord with their “continuous hopping” method.”
My first choice is a Spanish wine from the Jumilla region that I recently tasted. It is a 2009 Alto de Luzon. A delicious full bodied blend of Monastrell, Cabernet and Tempranillo. It is available a most fine wine shops and cost around $14.99. If you cannot find this try a Spanish Rioja. My second choice would be a French Bordeaux Rouge. There are many reasonably priced Bordeaux wines to be found locally. Third would be an Australian Shiraz preferably from the Barossa Valley. Peter Lehmann winery is a good producer to look for. I could go on but I think these are some interesting wines to try with this dish.