Imagine a dish that combines the rich, tender succulence of perfectly cooked lamb with a creamy, luxurious pea puree that will make your taste buds dance with joy. This Mediterranean-inspired Lamb Steak with Parmesan Pea Puree is not just a meal—it's a culinary experience that elevates simple ingredients into a restaurant-quality masterpiece you can create right in your own kitchen. Whether you're looking to impress a date, treat yourself to a gourmet dinner, or simply break out of your usual recipe routine, this show-stopping dish promises to deliver maximum flavor with minimal effort.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mediterranean
Serves: 2 servings
Ingredients
- Lamb steaks
- Frozen peas
- Parmesan cheese
- Butter
- Garlic
- Olive oil
- Salt
- Pepper
Instructions
- Remove lamb steaks from refrigerator 30 minutes before cooking to reach room temperature, ensuring even cooking.
- Pat lamb steaks dry with paper towels and season generously with salt and freshly ground black pepper on both sides.
- Heat a heavy-based skillet or cast-iron pan over medium-high heat and add a splash of olive oil.
- Once the pan is hot, place lamb steaks and cook for 3-4 minutes on each side for medium-rare, adjusting time based on thickness and desired doneness.
- While steaks are cooking, mince fresh garlic and set aside.
- In a separate saucepan, bring salted water to a boil and add frozen peas, cooking for 3-4 minutes until tender.
- Drain peas and transfer to a food processor, adding butter, minced garlic, and grated Parmesan cheese.
- Blend pea mixture until smooth, adding a little cooking water if needed to achieve desired creamy consistency.
- Once lamb is cooked, remove from pan and let rest for 5 minutes to allow juices to redistribute.
- Plate by spreading warm Parmesan pea puree on dishes and placing rested lamb steak on top.
- Optional: Garnish with extra grated Parmesan and fresh cracked black pepper before serving.
Tips
- Temperature is Key: Always let your lamb steaks sit at room temperature for 30 minutes before cooking to ensure even heat distribution.
- Dry Seasoning Matters: Pat the steaks completely dry before seasoning to help achieve a beautiful, crispy exterior.
- Pan Temperature: Ensure your skillet is properly heated before adding the lamb to get that perfect sear and lock in juices.
- Doneness Check: Use a meat thermometer for precision - 125°F for medium-rare, 135°F for medium.
- Resting is Crucial: Always let your lamb rest for 5 minutes after cooking to redistribute the juices and maintain tenderness.
- Pea Puree Texture: If your puree is too thick, gradually add cooking water to achieve a smooth, creamy consistency.
- Garnish Wisely: A sprinkle of extra Parmesan and fresh cracked pepper can elevate the presentation and add an extra flavor dimension.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
