Lamb Steaks With Garlic Mashed Potatoes | Rockin Robin Cooks

I just realized I don't have a lamb recipe on my channel so today we're making lamb steaks now we could cook them outside on the grill you could barbecue them but today I'm going to be doing it on the stove in a cast-iron pan and we're gonna season these up with some rosemary and garlic for just some really fabulous flavor and at the end I'm going to add a little bit of wine to make a nice little sauce that we can drizzle over our steaks so I'm rockin Robyn and I'm going to show you how to make it right after this [Music] so today I was at Trader Joe's and I spotted these grass-fed 100% grass-fed pasture raised lamb steaks and I got pretty excited because 100% grass-fed means that it's just been eating that right a lot of times you'll see meats hamburger turkey whatever it might be that says grass-fed and you think oh you're getting the best well you're not necessarily okay because you don't know if they're feeding them grasp the whole time or maybe at the end they're feeding them grain to fatten them up so look for a hundred percent grass-fed that's the best all right so what we want to do here is take our meat and just let it sit out on the counter for about an hour to get it up to room temperature and what that's gonna do is going to help it cook more evenly so I'm just gonna place mine here on a paper towel covered plate because I want to Pat it dry so that it gets a nice sear on it now I'm gonna cut my steak into smaller pieces just cuz it's just really big so I'm just gonna cut this down a little bit and just kind of go in places where it's naturally you know formed I could just cut this in half so I've got one piece here and if you've got a big piece that has a lot of fat along the edge like right here then you want to make a little score into that fat and that will keep the steak from curling up on you so if you have one that has that just get a little slice now I'm gonna season up the steaks very simply with just some nice salt and pepper and I'm going to do both sides [Music] so I'm cooking up some potatoes to go with my steaks I'm using gold potatoes here that I got from Trader Joe's and I always buy organic because they have the least amount of pesticides so I'm cutting these up into small pieces so they'll cook up quickly and we're gonna make garlic mashed potatoes so I'm adding some fresh garlic to my potatoes here I've got some cloves here several you can use quite a few when you do this and it's not overpowering so just peel off the skins and then we're gonna just toss the whole clove right in the pot of potatoes and let it cook and then once the potatoes are ready the garlic will be soft and we can just mash it up so let me show you my setup here that is a plate with some foil on it that's where the the steak is gonna go after I cook it and I'm gonna keep it warm while I'm making the sauce so here is my cast-iron pan we're preheating that over right now it's on low heat just because I got some other things to do there's my potatoes over there now over here I've got my rosemary I got it out of the garden my backyard and I cut pieces about that's about 4 inches long I'm probably gonna use all of this but I always like to have a little extra and here I have some garlic just like I put in the potatoes only notice I've left the skins on now anybody got any ideas why I left the skins on and I'm gonna leave them on when I add them to the pan when they're cooking the steaks it's because I don't want the garlic this will help keep it from burning and protect it a little bit so that it just cooks and you know because we're cooking over some pretty high heat but I am gonna crush it so I'll just take it over here onto my cutting board so usually what I do is I take the little rough edge off there cut it off and then I just give it a little whack just to kinda cut you know crush it a little bit and that way it releases the oils when it gets in the pan and you get that wonderful flavor and like I said leave the skin on all right so we got our pan preheating over here you want your cast iron to be nice and hot so I'm gonna take some avocado oil you could use olive oil but I like to have a cuddle oil because it has this higher smoke point and it had it's a very neutral flavor swirl it around let it get hot I'm on medium heat and we're gonna take our steaks and I'm just gonna lay them in there and we're gonna sear them for about two minutes you hear that nice sizzle that's what you want to hear now that's bittering around that you like it is you can use one of these things which is a grease guard splatter guard whatever you want to call it I love this thing I just got it and I'm using it for everything and it helps keep my stove and me cleaner cut from all the splatter from the oil and yet it lets you know the airflow through so you're not steaming it alright let's have a look-see here we've got a couple of minutes now these are not going to be done in two minutes all right look at this beautiful beautiful searing going on these are about it a little less piece here in particular is about over an inch thick and it's going to take a little longer to cook so we're gonna sear the second side for a couple more minutes and I'll show you what we do alright so it's been almost three minutes on this each side so I'm going to turn the temperature down to low you have a look over there looks good now we're gonna add some butter to the pan along with some rosemary and our crushed garlic with that spin on it right that's what we did so I'm gonna add some more butter because we need to have some butter in there we've got some milk work that rosemary in there so that that those oils infuse into the butter and the garlic I'm going to just work it in okay I'm gonna turn my temperature back up to medium looking good so that garlic is gonna cook I'm gonna turn it over every once in a while we'll just keep that skin on there if you can sometimes they fall off then we're gonna take a spoon I've got a small spoon here that's all right we can see this you know I'm gonna start basting the sticks with that sauce and that's gonna help cook it and we're gonna cook it here like this for a few more minutes or until I'm gonna use my instant-read thermometer here we want to get the temperature up for me I like it at 140 145 and that's like a nice medium-rare and like I said we're gonna keep cooking this is probably gonna take another five six maybe seven minutes I'm not sure it's just whatever it takes and it depends on how thick your steaks are this one's gonna take the longest because it's the thickest and you can turn it over every once in a while and cook that's that side alright let's take a reading and see where we're at on our steaks and get an idea of how much longer alright we'll go with the big one first huh I'll just stick it right in there and it says well it says 145 146 alright we're gonna take these off [Music] place them on this plate I have over here the people more okay I'm going to turn that temperature back down and I'm gonna add the wine to this I'm gonna leave everything in there for right now this is just a red wine guys use anything you like a port works really well but this is just a red wine I had in the back in my pantry so use what you have now you might want to add a little bit of salt for this now I use I use salted butter so you probably don't want to add too much salt okay so I'll just add a little bit a little bit of pepper we're gonna let this simmer and cook down just a little bit now while that's simmering my potatoes are done so I'm gonna go ahead and just mash those and get those done and so then we can serve this up let's cover our meat so it stays warm and want it to rest for just a few minutes anyway now I'm also gonna add a little bit of balsamic vinegar to this to kind of sweeten it up just a little bit because the wine makes it a little bit acidic and the balsamic has a little sweetness to it so we're gonna pour via teaspoon in there I'm gonna take a little taste and we can adjust our flavors accordingly that's nice I like it with a little bit of balsamic it gives it a little sweetness just kind of balances out the flavors and let this continue to simmer for a few more minutes all right so the mashed potatoes are done cooking you can see here now here's my garlic heroine to show you this it's so soft it's very soft so you see that I mean it just matches right in its gonna add some great flavor and I've got some milk and butter here that I'm adding to this if I heat it up in the microwave so it's nice and hot you want to add hot liquids to hot potatoes right and then I'm just gonna go ahead and mash these up until they're mashed potatoes we'll add some salt too of course and a little bit of pepper and yes I left the skins on cuz well I see no reason to take them off it's more work and with their organic potatoes you know you can leave them on and you can get an extra nutrition from it as well all right so everything's ready I've got my mashed potatoes done and we've got four steaks done with our nice beautiful sauce that has such a nice flavor and our garlic I want you to have a look at that garlic it's nice and toasted up and you can actually serve that with maybe right on top of your steak with your mashed potatoes [Music] all I can say is yummy yummy yummy really this is so delicious my husband is gonna love it for dinner tonight he should be here pretty soon so I tell you guys the sauce really makes the dish as it almost always does the the lamb itself is not like sometimes it has a reputation for being gay me this is not gamey at all this is from New Zealand I don't know it's just delicious I mean the flavors are spot-on you are gonna love this please make it let me know down in the comments how you like it and subscribe to my channel if you haven't already we'd love to have you just click the subscribe button at the end of the video or below the video and click that bell next to it because that is the notification bill and that tells you when my new videos come out every week and you'll be the first to know so thanks again for watching everybody we'll see you next time I hope you enjoy the recipe

Channel: Rockin Robin Cooks

Views: 6,663

Rating: 4.8938055 out of 5

Keywords: Rockin Robin Cooks, cookingmexicanrecipe, lamb steak, how to cook lamb chops, how to cook lamb steaks, how to cook lamb steaks in a pan, lamb, garlic, lamb seared, seared lamb, pan seared, how to make lamb, cook lamb, cooking, recipe, food, dinner, how to cook lamb, gluten free, delicious, lamb recipes, mashed potatoes, garlic mashed potatoes, how to make garlic mashed potatoes, recipes, kitchen, lamb recipe, lamb chop recipe, wine sauce, how to make red wine sauce for steak

Id: gVIwGgxxzhs

Length: 11min 26sec (686 seconds)

Published: Tue Oct 08 2019