We had a lovely slow-roasted leg of lamb for Easter dinner…. as guests of friends.
What a treat!
I made this last week.
Since I have learned how to properly cook white asparagus I have rarely deviated.
But I did with this….
Call it over-confidence, laziness, whatever you like but, luckily for me it worked.
It likely worked because it still involved boiling in liquid for a long period of time.
The steaks we get are between 1/4 and 1/3 of an inch thick. They cook quickly and we like them medium-rare to medium. If yours are thicker and / or you prefer them more well done either brown them longer or add them back to the skillet sooner.
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Lamb Steaks, White Asparagus Skillet Dinner
Lamb and asparagus, both reminiscent of spring, go together well. Green asparagus will cook in less time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Lamb
- 2 lamb steaks, about 7oz (200gr) each, cut into 2 or 3 pieces
- 1/4 tsp celery or regular salt
- 1/2 tsp paprika
- 12oz (360gr) white asparagus or green
- 5 green garlic, sliced, including green tops or 2 cloves garlic, minced
- 2 shallots, chopped or 1 small onion, chopped
- 1 tbs parsley
- 1/2 cup (4oz, 120ml) chicken broth
- 1/2 cup (4oz, 120ml) white wine
- 1/2 cup (4oz, 120gr) Greek yogurt
- 1 tsp Dijon-style mustard
- 1 tbs olive oil
- 1 tbs cornstarch (maizena) dissolved in 2 tbs water
- Cut off ends of asparagus by making thin slices until the knife goes through easily..
- Lay asparagus flat and, using a vegetable peeler, peel from just below the tip to the bottom until all the stringy bits are gone. Be careful – white asparagus is brittle.
- Cut in half or thirds, depending on size. Set aside.
- Heat olive oil in a skillet large enough to hold everything, over medium-high heat.
- Sprinkle both sides of lamb with salt and paprika.
- Add lamb steaks to skillet and brown on both sides, 5 – 7 minutes or until done the way you like it. Remove to a plate.
- Reduce heat, add shallots, green garlic and saute for 5 minutes.
- Add asparagus, parsley, chicken broth, white wine, and mustard, stirring to combine.
- Cover and simmer 15 – 20 minutes, until asparagus is tender. Test with a sharp knife.
- Return lamb to skillet and heat through.
- Stir in cornstarch mixture until thickened.
- Stir in yogurt and serve.
The directions are for white asparagus. Green asparagus does not need to be peeled and you can reduce the simmering time by 10 minutes.
Keywords: lamb, white asparagus
I have always, since I was a child, baked cookies.
There was a time, after we moved here, that I baked all of our bread.
I have, more recently, started to bake cakes when we have a dinner party.
I have never made ‘desserts’ or ‘puddings’ as the Brits call them.
My mother loved making fancy desserts and made them often just for fun.
But she never made Pavlova.
Neither have I nor will I.
This is the Pavlova our friends daughter made for our Easter dinner:
Isn’t it gorgeous?
The eggs are chocolate, of course. They are sitting on a bed of lemon curd which is topped with something whipped and creamy.
The center is filled with more lemon curd, more of the creamy, whipped stuff, and topped with lemon zest.
Sorry to not be more specific but I was too busy eating to get more details.
I will not attempt this.
On another note, I finally received my Nobel prize:
It’s chocolate, of course.
Our friend’s sister had recently returned from Japan with an apparently endless supply of wonderful, sweet treats – this being one of them.
Life is good in the middle-of-nowhere, France.