Deciding what to make for dinner can be exhausting—so many options, so little time! Especially when it comes to picking a recipe for date night (and it gets even harder when you want to make a healthy meal). But thankfully the Food Network Magazine’s cookbook, The Best & Lightest, does all the work for us. They’ve lightened up all the foods we love (including a crowd-favorite Chicken Pot Pie), complete with options for the vegan, vegetarian, or gluten-free people in your life. This cookbook makes eating right easy, desirable and fun!
Read on for the Lamb Steak with Olive Salsa recipe (perfect for date night) and let us know what you think.
Lamb Steak with Olive Salsa
ACTIVE: 35 min
TOTAL: 35 min
Lamb steak is a lean cut that’s great for grilling. If you can’t find it, ask a butcher to cut you a piece from the leg. You can also make this recipe with skirt steak.
2 tablespoons extra-virgin
3 cloves garlic, chopped
4 sprigs rosemary, leaves stripped
1¼ pounds boneless lamb steak
Kosher salt and freshly ground pepper
¹⁄³ cup chopped fresh parsley
¾ cup pitted green Spanish olives, coarsely chopped
3 lemons, halved
4 to 6 banana or Cubanelle peppers, halved lengthwise and seeded
2 bunches scallions
Light of the Last
1. Preheat a grill to high. Combine the olive oil, garlic and rosemary in a shallow dish. Add the lamb, turn to coat and season with salt and pepper. Mix the parsley and olives in a bowl.
2. Squeeze the juice of 1 lemon into a bowl. Put the peppers skin-side down on the grill; cook until blistered, brushing with the lemon juice and seasoning with salt, about 4 minutes per side. Transfer to a platter.
3. Meanwhile, grill the remaining 2 lemons cut-side down until charred, about 5 minutes; set aside. Grill the scallions, turning, until tender, about 4 minutes. Transfer to a cutting board and coarsely chop, then add to the olive mixture and season with salt and pepper.
4. Grill the lamb until marked, about 4 minutes per side for medium rare. (A thermometer inserted into the thickest part should register 140˚.) Transfer to a cutting board and let rest 5 minutes. Slice against the grain, add to the platter and top with the scallion-olive mixture. Squeeze the grilled lemons on top.
Recipe and photo from The Best & Lightest Cookbook, courtesy of Clarkson Potter/Publishers and the Food Network Magazine, LLC.