Friday Feast - Lamb Shoulder Steak and Beet Salad
I love lamb; it is one of the few proteins that almost have to be raised naturally. The flavor is amazing it has great fats. I only knew of lamb roasts, legs or racks of lamb to cook. I honestly was a bit shocked that such flavorful steaks could be cut out of the lamb shoulder. The lamb shoulder steak recipe turned out so well I am going to have to do a few more lamb recipes this summer on the grill. The beet recipe is one of our favorite recipes ever. We stumbled across this particular beet salad on one of our trips to Sonoma at the Dry Creek General Store. We got it for a picnic lunch, loved it so much that we went back every day we were in wine country to get this salad for lunch.
- 3 lbs. Lamb Shoulder Steaks
- 1 tbs. Oregano
- 2 tbs. Basil
- 2 tbs. Rosemary
- 1 tbs. Garlic
- 1 tbs. Tarragon
- 1 tbs. Salt
- 1 tbs. Pepper
- ½ tbs. White Pepper
- 1 cup Olive Oil
- 2 lbs. Beets
- 1 cup Feta Cheese
- 2 tbs. distilled white vinegar
- 2 tbs. chives
- Combine all the ingredients for the lamb in a Ziploc bag and marinate for at least 1 hour before cooking.
- While the lamb marinades, boil the beets with the green’s cut off. Being careful to not cut into the beet, this helps prevent bleeding of the beets.
- Boil them until they are fork tender about 45-60 minutes. When the beets are tender, using a colander strain and wash the beets with cold water to cool them so they are safe to peel. (To keep from staining your hands I usually recommend wearing gloves when peeling and cutting the beets.)
- Once they are diced toss with the vinegar first then feta and chives.
- Preheat the grill.
- Once it is preheated grill the lamb steak to medium rare and serve.
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