Flavor Packed Lamb with Fried Bread
A rustic lamb dish with a rich vinaigrette and crispy croutons.
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- •1 Lamb steakCut just above the leg
- •SaltTo taste
- •Black pepperGenerous amount
- •2 Garlic clovesLightly crushed
- •Olive oilFor cooking
- •1 slice BreadA couple of days old
- •MilkFor soaking bread
- •AnchoviesFor vinaigrette
- •CapersFor vinaigrette
- •1 1/2 teaspoon Dijon mustardFor vinaigrette
- •2 tablespoons Red wine vinegarFor vinaigrette
- •Extra virgin olive oilFor vinaigrette
- •Fresh parsleyChopped
- 1
Season the lamb steak with salt and a generous amount of black pepper.
1 min
- 2
Heat a pan until just under smoking, add olive oil, and sear the lamb steak.
3 min
- 3
Add crushed garlic cloves to the pan and render the fat from the lamb.
2 min
- 4
Remove the lamb from the pan and let it rest.
2 min
- 5
Dice the bread, season, and soak in milk.
3 min
- 6
Make the vinaigrette by pounding garlic, anchovies, capers, Dijon mustard, red wine vinegar, and olive oil.
5 min
- 7
Heat a pan, add olive oil, and fry the soaked bread to make croutons.
4 min
- 8
Plate the lamb with croutons and drizzle with vinaigrette.
3 min
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