Lamb Steak over Roasted Tomatillo and Baked Yellow ZucchiniPrint Recipe
- 3 medium yellow zucchini
- 4 tomatillos
- 12 oz lamb steak
- 2 tbsp olive oil
- salt and pepper
- squeeze fresh lemon juice
The night before heavily salt your lamb steak and let it chill out in the fridge. Remove 30 minutes before cooking to bring to room temperature.
Preheat the oven to 350F. Take your zucchini and cut them in half. Criss cross each meaty side of the zucchini with a knife and salt them, let rest for 10 minutes and use paper towels or a kitchen towel to soak up the moisture that has been released. While you wait for the water to come out of the zucchini, slice the tomatillos into 1/4 inch slices and place onto a baking dish. Take the lamb steak and place it directly over the tomatillo and add pepper.
Cover the zucchini in 2 tbsp olive oil and place in a baking dish on your high rack and into the oven to cook for 30 minutes. Along with the zucchini, add the lamb and tomatillos on the baking dish on the low rack to cook for 30 minutes.
Shut the oven and remove both the zucchini and lamb. Plate the zucchini first, then the tomatillos that have cooked under the lamb, and then cut the lamb steak in halves to divide accordingly.
Serve with a squeeze of fresh lemon.
You better have a cocktail ready to go, once you’ve cut the vegetables theres not much to do in this simple recipe except relax and wait while it does its magic. I do recommend salting the meat the night before your cooking it as recommended in the instructions. After reading Samin Norsat’s book, Salt Acid Heat, this is one bit of really critical advice I picked up in the book and it has forever changed the way I cook my proteins. If you haven’t read it yet, I highly recommend you do, its honestly one of the best books about cooking and understanding the elements of cooking that I have read.
Always use the best ingredients you can find, it will really make a difference in your final product. Even better, you wont have to work so hard in layering flavors since it’s already delicious. This lamb steak recipe is a great example of that. The tomatillos are laid onto a baking sheet and the lamb steak placed over them so that the fat runs down the sides and cover’s the tomatillos, getting them caramelized, sweet and tender. The perfect pairing and something I eat and cook often, is the zucchini. My farmers market had loads of yellow zucchini this week, but the green one will work just fine as well. Halving them, then criss crossing the meaty flesh and using salt to extract the water so it crisps up is one of my favorite ways of making it and its super easy, they always come out like with a pudding interior, crispy brown edges and full of flavor.