Sauteed Lamb Trimmings With Pesto Recipes

SAUTEED SICILIAN LAMB

Steps:

• Set a large saute pan over high heat and add the oil. Sprinkle the lamb with salt and pepper. Add the lamb to the pan along with the garlic and saute until just cooked through, 3 to 4 minutes. Add the oregano and pepper flakes and stir. The lamb is done when browned all over but still tender. Transfer to a dish and set aside.
• Set the pan back over the heat and reduce the heat to medium. Add the onions, roasted peppers and mushrooms to the pan. Season with salt and pepper. Saute until the vegetables begin to soften, stirring occasionally, about 5 minutes.
• Deglaze the pan with the wine, scraping up any browned bits. Stir in the olives, capers and lemon zest. Bring to a simmer and reduce by two-thirds, 3 to 5 minutes. Season with salt and pepper. Return the lamb to the pan and stir together to incorporate the flavors and heat through.
• Serve the lamb with rice pilaf and garnish with the parsley.

SAUTEED LAMB TRIMMINGS WITH PESTO

Steps:

• Combine lamb slices, olive oil, lemon juice and garlic in bowl, add salt and pepper to taste, mix well and allow to marinate 30 minutes or more.
• Heat a heavy skillet until very hot. Add about a third of the lamb slices, spreading them out, and brown them on one side, about 1 to 2 minutes. Do not move the pieces while browning them. When the undersides are browned (top surfaces should still be a bit raw) quickly stir the slices around in the pan and remove them to a serving bowl. Cook the remainder of the slices in 2 more batches, removing them to the serving bowl.
• Add pesto to the skillet and stir in more lemon juice and salt to taste. Return all the lamb slices (with juices) to the skillet, stir to coat evenly with the sauce and empty the skillet into the serving bowl. The slices should be just heated through. They should not be medium rare and not tough and dry.

BROILED SPICED LAMB WITH GINGERED MINT PESTO

Steps:

• Set rack about 6 inches from heat and preheat broiler.
• In a small bowl stir together cardamom, salt, and pepper to taste. Let lamb stand at room temperature 30 minutes.
• Pat lamb dry with paper towels and rub both sides with cardamom mixture. Broil lamb on rack of a broiler pan 14 minutes on each side for medium-rare. Transfer lamb to a cutting board and let stand 10 minutes.
• In a bowl whisk together pesto, vinegar, yogurt, and 2 tablespoons hot water, adding additional hot water if necessary to reach desired consistency.
• Carve lamb against grain into 1/2-inch-thick slices and serve with pesto.