Categories: Meals
Ingredients
- 4 lamb leg steaks
- Salt and pepper
- 5 tbsp. olive oil
- 2 large red onions, halved through the core and thinly sliced
- 2 sprigs rosemary
- 1/4 cup aged balsamic vinegar
- 1/4 cup red wine
- 2 tbsp. light brown sugar
- 3 small firm zucchini
- 4 garlic cloves--3 chopped and 1 crushed
- 1 tsp. crushed red pepper
- 1/2 cup mixed finely chopped fresh mint and parsley
- 1 lemon, juiced
- 4 sprigs thyme
- 2 tbsp. butter
Directions
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Bring the steaks to room temp, pat dry and season with salt and pepper.
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Preheat a cast-iron skillet over medium-high.
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In another large skillet, heat 2 tbsp. oil over medium to medium-high. Add the onions and rosemary, season and cook, stirring often, until the onions are very tender, about 20 minutes. Add the vinegar, wine and sugar and toss until the onions are coated and glazed, 5-7 minutes; discard the rosemary.
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Using a vegetable peeler, peel long strips lengthwise down the zucchini to form ribbons. In a large skillet, heat 2 tbsp. oil over medium-high. Add the zucchini ribbons and cook, tossing often, until crisp-tender, 3-5 minutes. Add the chopped garlic and crushed red pepper; season with salt. Toss until the garlic is fragrant, a minute more, then mix in the mint and parsley and 2 tbsp. lemon juice; remove from the heat.
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Add the remaining 1 tbsp. oil to the cast-iron skillet. Add the lamb and cook, turning occasionally, 8-9 minutes for medium-rare. Add the thyme, butter and crushed garlic. Using a large spoon, baste the steaks with the pan drippings, about 1 minute. Douse with the remaining 2 tbsp. lemon juice.
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Serve the steaks on plates with the onions on one side and ribbons of zucchini along the other.