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7.12.16

PCOS Friendly Garlic Smothered Pan Seared Lamb Steak

I love lamb!

Hi Loves!

Here is another delicious recipe that is PCOS friendly. I love a good steak but being born into a Hindu family I was never disposed to beef  so we substituted the typical American red meats for lamb and this Lamb steak really hits the spot. My husband had never had lamb before he met me and now he loves it when I treat him to a good lamb steak. It has a rich flavor of olive oil and garlic (keep them vampires away). Another quick recipe to #fightpcos and live a healthier life. So let's get started loves.

Ingredient list:

Lamb Steak - I used a 12 oz boneless steak (for my husband and I)
Garlic - 3 cloves diced finely
Extra Virgin Olive Oil - 1 Tablespoon
Freshly Ground Black Pepper - 1/3 Teaspoon
Salt to taste

                                       

I went ahead got the steak marinating in a bowl while I cooked my sides so the flavors would sink into the meat nicely. I just tossed a couple skin-on sweet potatoes in the oven and made a bunch of sauteed onions and mushrooms to top the steak. Once the mushrooms were done and the sweet potatoes had been in the oven for a while, I went ahead and got ready to cook the steak.

I took a medium sized fry pan and let it warm up over medium-high heat. You want the pan to be good and hot for this application. You will know it is hot enough when you sprinkle some water on the pan and it fizzles away in a few seconds. Now, take the steak and shake off the excess oil and garlic into the bowl. No need to towel it off or anything, we just want to try and get the majority of the garlic off of the meat for now so that it doesn't overcook and burn while cooking the steak. Overcooked garlic is crazy bitter and is not a good experience! Anyhow, lay the steak in the pan and let that hot metal do its thing!

As a side note, I hope you have a well ventilated kitchen or at least very NON temperamental smoke detectors because getting a sear on these steaks tends to smoke us out sometimes.

Let the steak cook for roughly 3-4 minutes a side, continuing on medium-high heat. You are trying to sear the outside and lock in the juices but not get the meat to cook too much and be overdone. Lamb is one of those meats which does not like to be well done or even medium for the most part. It likes rare or medium-rare the best to preserve its juicy tenderness.

 Sizzle Sizzle POP!

When you are convinced that the meat has cooked to your liking, go ahead and remove it and let it rest on a spare plate for several minutes to preserve the juices. While the meat is resting, we are going to go a step further. Drain the excess fat from the pan and put the pan back on the heat. Scoop out the garlic bits from the bowl that you marinated the steak in before and toss them into the pan. Stir the garlic constantly over medium-high heat to get it to brown up just a little bit. As I said before, be careful not to overcook it. Once it is golden brown, remove the garlic from the heat.

At this point, the steak should have rested long enough and you can cut it up if you like. I sliced my lamb steak into strips and sprinkled the garlic and some fresh cilantro over top of it. You might like some fresh rosemary, which is always lamb friendly.

And there you have it: a tender, juicy slice of delicious lamb. If you haven't tried lamb, give this recipe a try and I promise you won't be disappointed! Please leave your comments and share among your friends. Thank you!




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