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Saturday, August 7, 2010

Very modified Lamb and Bamb

There's a recipe in "Cast Iron Cuisine: From Breakfast to Dessert," called Lamb and Bamb.

It calls for leg of lamb and venison backstrap. I had neither, but I did have a lamb shank steak.

I used the basic ingredients to dress up this lamb steak and it was so good:

Place the lamb shank steak in a cast iron skillet. Pour olive oil on it. Add rosemary, thyme, sage, minced garlic, onion powder, garlic powder.*

*Original recipe called for fresh rosemary, sage, and thyme; I used dried. Onion powder and garlic powder were my own addition.

Roast the lamb in the oven at 350. When done, remove from skillet and set aside.

Pour the excess fat off the skillet, and deglaze with port wine. Add some homemade beef stock.

Bring to a boil, and leave it on a light boil to reduce the liquid. Reduce heat, add 2 tbsp butter, let it melt, whisk in some Wondra flour to thicken, and then add a little more port.

Serve with wild rice.

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