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Peppered Lamb Steaks with Asparagus in Herb Butter

Aah! Its so good to be back to my favourite place..My Blog!! Its my ultimate comfort place. I didn't realize it is more than three months now after my last blog post. I had been on a two month long, relaxing vacation with my family and friends in India and what a fine Holiday it was. The three Fs...Friends, Family and Food blended well each and every day of the ninety days I spent In India. I gorged on to some of the delectable delicacies of my native land made by my mom, my mom-in-law and my aunt. Also, I explored the new food joints which had come up in the last two years. 

Coming back to the usual routine was a little tough as I still had my Holiday Hangover, but aye...I managed to cope with it and here I am with a brand new post and have started my 2013 with a Bang!!  I hope to post recipes frequently as i was doing it before. 


I bought some lamb steak the other day from Tesco and tried my hands on making a quick dinner for two. Dinner was ready in less than fifteen minutes and it has a a French touch to it. I have always heard of cooking a meat rare, medium rare or well done. Well, in this recipe, I cooked the meat medium-rare so the steak still had a reddish tint in the center. The dessert that night was equally interesting and pretty quick to make. The recipe of "Panna Cotta with Strawberry Coulis" will soon follow. Till then, Bon Apetit!

Ingredients:

  • 3 tbsp black peppercorns
  • 2 lamb steaks (2cm thick)
  • 2 tbsp olive oil
  • 20 asparagus spears
  • 8-10 lettuce leaves
  • 50 gm unsalted butter
  • 1/2 tsp chopped parsley (can use dried parsley)
  • 1/2 tsp chopped basil leaves (can use dried basil) 
Method:
  1. Crush the peppercorns lightly, using a pestle and mortar. Spread the crushed peppercorns onto a wide plate and press both sides of the lamb steaks onto the peppercorns to coat. Sprinkle some salt over the steaks.
  2. Heat the olive oil in a frying pan. Add the lamb steaks and fry over a high heat for 3-4 minutes on each side, turning just once. 
  3. Remove from the pan and leave it to rest for 5 minutes while you dress up your asparagus.
  4. Bring a pan of salted water to a boil. Add the asparagus to the boiling water and blanch for exactly 2 minutes and no more. Drain and keep aside.
  5. For the herb butter, beat the softened butter with the chopped butter and season with some salt and pepper.
  6. Just spoon some butter over the asparagus.
  7. At the time of serving, Take a wide plate and lay the lettuce leaves on the base. Sprinkle some salt and pepper. Then place the asparagus with the rest of the herb butter on the sides. Thickly slice the medium rare cooked lamb steaks length wise and place it on top of the lettuce leaves. 
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