Celebrate all things spring with this exquisitely-flavored recipe featuring tender, boneless lamb steaks from Pine Street Market! Pan sear lamb then gently finish to perfection in the oven. Spoon a sweet-tart agrodolce including spring onions, rhubarb & white balsamic over your lamb, then serve with sweet English peas tossed with butter & fresh mint on the side.
YOU'LL NEED:
- 4 lamb steaks (about 1.75 lbs total)
- 2 Tbsp mint
- 1 Tbsp thyme
- 8 oz rhubarb
- 1/4 cup brown sugar
- 1/4 cup chicken broth
- 4 tsp white balsamic vinegar
- 4 Tbsp butter
- 8 oz English peas
- Oil
- Salt & pepper
INTRUCTIONS:
1. SEASON LAMB & PREP VEGGIES
- Preheat oven to 350°F
- Remove thyme from stems and finely chop
- Remove mint from stems & thinly slice
- Pat lamb dry then season with salt, pepper & thyme
- Trim ends from rhubarb then cut diagonally into 1/4” slices
- Trim root ends from spring onions & part of the green tops (leave about 6” of green tops)
- Cut bulbs in half and thinly slice the green tops
2. MAKE AGRODOLCE
- In a large sauté pan, heat 1 Tbsp oil over med-high
- Add onion bulb halves to the pan & brown on all sides, 2–3 min
- Add rhubarb and sauté 1–2 min
- Add brown sugar, chicken broth, balsamic & a pinch of salt, then cook 3–4 min
- Add the green onion tops and cook 2–3 min until onions are tender and sauce is slightly reduced
- Remove pan from heat, add 2 Tbsp butter and swirl pan to emulsify, taste for seasoning, then remove from pan, keep warm, and wipe pan clean
3. COOK LAMB & PEAS
- In a large ovenproof sauté pan, heat 1 Tbsp oil over med–high
- Sear lamb on all sides, 3–4 min per side, then transfer to the oven and cook 5–8 min, until medium rare (or desired doneness)
- In the same pan used for the agrodolce, heat remaining 2 Tbsp butter over med
- Add peas and cook 4–5 min until crisp-tender
- Add mint and season to taste with salt & pepper
4. GARNISH & GATHER
- Slice lamb, place on serving plate, spoon over rhubarb agrodolce, and serve with peas on the side
