June 06, 2013

Lamb Steaks and Rice

We got a killer deal on lamb steaks not too long ago, which is totally awesome, because we love the strong and bold flavour of it. At about $5 for 3 steaks, it was a steal! Make friends with the guy behind the meat counter at the grocery store or your local butcher. :)

I prepped the lamb by marinating it in lots of cumin, a touch of crushed red pepper, sprinkling of ground black pepper, soy sauce, sesame oil, a little chicken bouillon and the juice of a lime. I let it meld together for about an hour at room temperature and cooked it in a med/hot pan until medium-rare.

The pan was de-glazed with chicken stock and thickened with a little cornstarch slurry and seasoned to taste. While the rice was already done and keeping warm, I made a quick cucumber salad mirroring some of the ingredients used to flavour the lamb.

To make the salad, simple cut the cucumbers into bite sized pieces. Heat up a couple tablespoons of oil (I used peanut) and remove from heat. Add in a 3-4 cloves of minced garlic,  a tablespoon of sesame seeds and teaspoon of sesame oil. If you want a bit of heat, add crushed red pepper flakes and stir. Then add a small splash of rice vinegar and some salt to taste. Yum!

It's best to serve this fresh, as the cucumbers tend to release water over time.

I make seasoned rice a lot, because it's flavourful and has a pretty golden hue to it. Replacing water with chicken stock completely changes the rice and makes it just that much more delicious! Sometimes I'll add a pat or two if butter, but I always add in turmeric. It's good for you and adds a little colour, naturally. Try it!

Cook dinner in 30 minutes!

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Hi, I'm Janetta from Toronto. I cook, bake and often veganize recipes. I photograph nearly everything and those photos will most likely end up being posted here. I've got a little black cat named Tank, who's really cute and a little bit nosy. You'll see a lot of photos of her too!

Contact me at: jubesandtank@gmail.com

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