Saturday, July 31, 2010

Whatever became of Mary's lamb?

Forget the nursery rhymes this is some serious meat right here! You are looking at a pressured, pan seared lamb steak in a sweet, savory- tangy apple pan sauce. I used some of the Caramelized Apples that I made earlier in the week.

The taste was truly amazing.

I served this with some leftover vegetable rice that I seasoned along with some left over loaded potatoes that I sliced and re baked at 210 C until it became crusty on the outside but moist and rich inside (about 25 minutes).

Needless to say (where is that tooting horn sound coming from) , it was a fantastic meal that my wife and three of my in laws enjoyed.

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