From Victoria's Kitchen: Marinated Lamb with Oregano and Basil

E-MAIL THIS

PRINT THIS

MOST POPULAR

XML VERSION

Serves 4
 
Lamb steaks are chunky with a sweet flavor and go well with oregano, basil and chopped carrots. However, you could also use finely chopped rosemary or thyme. Serve with white basmati rice, or my favorite kind of rice, Afghani baghlani rice. Just be sure to soak the Afghani rice for 3 hours before cooking in salt. You might like to try this dish with couscous or pilaf. It is totally up to the kadbanoo to decide what to add on the side.
 
What We Need:
4 large or 8 small lamb leg steaks
1 small bunch of fresh oregano, roughly chopped
1 small bunch of fresh basil
Some garlic
A drizzle of olive oil
Salt and ground black pepper as needed
1 ground small red onion
2 carrots peeled, and evenly chopped
2 tsp. lemon zest or lime zest
 
How To Make This Dish:
Use a big deep non-metallic dish and mix the lambs with with all ingredients except the carrots. Let it marinade for over 8 hours in your fridge.

Heat some vegetable oil in a large frying pan and remove the lamb from fridge and out of the marinade mixture and fry it for 5 minutes o 6 minutes on each side, until it is slightly pink in the center. Add the carrots to the pan and keep frying for another 5 minutes.

If you wish, you can add half a cup of chicken broth or beef broth and let it simmer for 10 more minutes, until warmed through. You can then serve this dish in a platter and add some chopped parsely on top for garnish. You can also serve this in a big bowl of Greek salad with some warm rice.

This makes for a great meal for your loved ones when they come home. I wish you ladies the best in the kitchen, so until next time, keep cooking, and creating great dishes in your kitchens.
Love,
Vicky
 

E-MAIL THIS

PRINT THIS

MOST POPULAR

XML VERSION