Recipes

Featured Recipe:

Herb Crusted Lamb Steak with Wild Mushroom Rice Pilaf



A steak cut from the leg of lamb is tender and juicy and cooks in minutes. The herbed breadcrumb coating makes this dish special with little effort. It’s quick meal great for a week-night dinner or exciting enough for this Easter weekend.   Lamb is coming into its own. It’s leaner and lighter. If the lamb steak is not in the meat case, ask for 2 steaks about 1/2 to 3/4 inch thick cut from the leg.   It is cut right through the leg making a round steak with a small bone in the center.  

For a pilaf the rice is first sautéed and then slowly cooked in liquid until all of the liquid is absorbed.   The result is a flavorful dish as the rice absorbs the cooking liquid and the natural juice from the mushrooms in this dish.  

Any type of wild mushroom can be used for the rice dish. Or use a mixture of mushrooms including white button mushrooms.


Helpful Hints:

  • Garlic is used in both recipes. Prepare once and divide accordingly.
  • Rib or loin chops can also be used instead of lamb steak.
  • The fastest way to chop chives is to snip them with a scissors.


Countdown:

  • Preheat broiler.
  • Start rice pilaf.
  • Make lamb.




ENTREE: HERB CRUSTED LAMB STEAK

2 6-ounce lamb steaks center cut from leg, fat removed
2 medium garlic cloves, crushed
1/4 cup plain bread crumbs
1 teaspoon dried sage
2 tablespoons Dijon mustard
Salt and freshly ground black pepper to taste

Preheat broiler.   Line baking tray with foil.   Remove as much fat as possible from lamb.   Place on tray and broil 5 inches from heat for 5 minutes.   Meanwhile, mix garlic, bread crumbs and sage together.   Blend in mustard and add salt and pepper to taste.   Turn lamb steak over and broil 3 minutes.   Remove from broiler and spoon bread crumb mixture over each lamb steak.   Return to boiler for 2 minutes.   Makes 2 servings.




SIDE DISH: WILD MUSHROOM RICE PILAF

1 teaspoon olive oil
4 ounces shiitaki mushrooms, washed, cut into large dice (about 2 cups)
3 garlic cloves, crushed
1/2 cup long-grain, white rice
1 cup fat-free, low-salt chicken broth
1/4 cup fresh chives, snipped
Salt and freshly ground black pepper

Heat oil in a nonstick skillet on medium-high heat and add mushrooms, garlic and rice.   Sauté 2 minutes.   Add chicken broth and bring to a simmer.   Lower heat to medium, cover with a lid and cook, gently, 15 minutes. Rice will be cooked and liquid evaporated. If rice becomes too dry before it is finished cooking, add a little more broth.   Add snipped chives and salt and pepper to taste. Makes 2 servings.




SHOPPING LIST
Here are the ingredients you'll need for tonight's Dinner in Minutes:

To buy:

  • 2 6-ounce lamb steaks center cut from leg
  • 1 container plain breadcrumbs
  • 1 bottle dried sage
  • 1/4 pound shiitaki mushrooms
  • 1 small bunch chives

Staples:

  • garlic
  • Dijon mustard
  • olive oil
  • long-grain white rice
  • fat-free, low-salt chicken broth
  • salt
  • black peppercorns




NUTRITION INFORMATION

Entree Side Dish
Makes 2 servings.

Makes 2 servings.
Per Serving: Per Serving:

Nutrition Information

Calories 295 Calories from Fat 91.8
Percent of Cals from Fat   31%
 
Total Fat    10.2g
   Saturated    3.4g
   Monounsaturated    3.9g
Cholesterol    108mg
Sodium    392mg
Total Carbohydrate    11.9g
   Dietary Fiber    0.9g
Protein    36.9g
 

Nutrition Information

Calories 227 Calories from Fat 26.1
Percent of Cals from Fat   11%
 
Total Fat    2.9g
   Saturated    0.4g
   Monounsaturated    1.8g
Cholesterol    0mg
Sodium    291mg
Total Carbohydrate    43.1g
   Dietary Fiber    2g
Protein    7.5g
 

Linda Gassenheimer is the author of sixteen cookbooks including her newest, The Portion Plan: How to Eat the Foods You Love and Still Lose Weight and Good-Carb Meals in Minutes. Visit Linda on her web page at www.miamiherald.com or send her an email.

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