Pan Roasted Lamb Steak over Cauliflower Mash

Pan Roasted Lamb Steak over Cauliflower Mash is a gluten free side dish. One serving contains 854 calories, 37g of protein, and 72g of fat. This recipe serves 2. For $5.33 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. It will be a hit at your valentin day event. 42 people have tried and liked this recipe. If you have salt, fresh mint, fresh rosemary, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 35 minutes. It is brought to you by Freerange Human. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is excellent. If you like this recipe, you might also like recipes such as Steak Marsala with Cauliflower Mash, Lamb Chops With Garlic-Mint Sauce And Cauliflower Mash, and Steak and Guinness Stew with Irish White Cheddar Cauliflower Mash.

Servings: 2

Preparation duration: 20 minutes

Cooking duration: 15 minutes

 

Ingredients:

1 head cauliflower, chopped into florets

2 sprigs fresh mint, chopped

3 sprigs fresh rosemary, chopped

2 sprigs fresh thyme, chopped

3 cloves garlic, mashed

2 garlic cloves

4 Tbs ghee, divided

1 lb leg of lamb steaks

3 Tbs olive oil

salt to taste

1/2 cup unsweetened coconut milk

Equipment:

mixing bowl

frying pan

oven

baking sheet

food processor

Cooking instruction summary:

Add rosemary, thyme, mint, garlic and olive oil in a small mixing bowl and combine thoroughly.Coat lamb steaks liberally with herb mixture and marinate for minimum one hour.When lamb is finished marinating, place it on the counter and let it come up to room temperature.Preheat oven to 350° FSear lamb in an ovenproof skillet for 2 minutes on each side.Place skillet in preheated oven for 6-8 minutes depending on how you like your lamb cooked.Remove lamb from oven and let rest for 1-3 minutes.Serve over Cauliflower MashPreheat oven to 400° FSpread out cauliflower florets on a baking sheet and coat evenly with half the ghee.Roast in oven for 10 minutes.Remove baking sheet from oven and stir cauliflower.Roast in oven for an additional 10 minutes.Remove cauliflower from oven and add to food processor.Add garlic, rosemary, coconut milk and remaining ghee and pulse until desired consistency is reached.Serve immediately.

 

Step by step:


1. Add rosemary, thyme, mint, garlic and olive oil in a small mixing bowl and combine thoroughly.Coat lamb steaks liberally with herb mixture and marinate for minimum one hour.When lamb is finished marinating, place it on the counter and let it come up to room temperature.Preheat oven to 350° FSear lamb in an ovenproof skillet for 2 minutes on each side.

2. Place skillet in preheated oven for 6-8 minutes depending on how you like your lamb cooked.

3. Remove lamb from oven and let rest for 1-3 minutes.

4. Serve over Cauliflower Mash

5. Preheat oven to 400° F

6. Spread out cauliflower florets on a baking sheet and coat evenly with half the ghee.Roast in oven for 10 minutes.

7. Remove baking sheet from oven and stir cauliflower.Roast in oven for an additional 10 minutes.

8. Remove cauliflower from oven and add to food processor.

9. Add garlic, rosemary, coconut milk and remaining ghee and pulse until desired consistency is reached.

10. Serve immediately.


Nutrition Information:

Quickview
854k Calories
36g Protein
72g Total Fat
20g Carbs
59% Health Score
Limit These
Calories
854k
43%

Fat
72g
111%

  Saturated Fat
36g
229%

Carbohydrates
20g
7%

  Sugar
7g
8%

Cholesterol
168mg
56%

Sodium
380mg
17%

Get Enough Of These
Protein
36g
74%

Vitamin C
144mg
175%

Vitamin B12
3µg
64%

Manganese
1mg
59%

Selenium
40µg
57%

Vitamin K
57µg
55%

Vitamin B3
10mg
55%

Folate
208µg
52%

Phosphorus
475mg
48%

Zinc
6mg
45%

Vitamin B6
0.89mg
44%

Potassium
1473mg
42%

Vitamin B2
0.55mg
32%

Vitamin B5
3mg
31%

Fiber
7g
30%

Iron
5mg
29%

Magnesium
108mg
27%

Vitamin B1
0.38mg
25%

Vitamin E
3mg
24%

Copper
0.48mg
24%

Calcium
102mg
10%

Vitamin A
95IU
2%

covered percent of daily need
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The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

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