Recipe provided by | CLIMBING GRIER MOUNTAIN
Servings: 4 Prep Time: 15 Minutes Cook Time: 40 Minutes
INGREDIENTS
1 large baguette, cut into 3/4-inch cubes
1/4 cup olive oil (plus more for drizzle)
1 tablespoon red wine vinegar
2 half pound boneless American lamb steaks
2 teaspoon Za’atar seasoning
1 cup sliced cucumber
2 cups grape tomatoes, halved
2 tablespoon red onion, sliced thinly
1/2 cup fresh peas
2 tablespoon chopped fresh basil
2 tablespoon chopped fresh mint
Crumbled feta, for garnish
salt and pepper to taste
DIRECTIONS
Preheat an oven to 275 degrees. Spray a large baking sheet with non-stick cooking spray. Place the baguette cubes on the baking sheet and drizzle tops with oil olive, salt, and pepper. Bake the cubes for about 20 to 25 minutes until slightly golden brown. Remove the cubes from the oven and set aside and turn the oven temperature to 400 degrees.
Next, seasoning each side of the lamb steak with 1/2 tsp Za’atar seasoning, salt, and pepper. Preheat a large cast-iron skillet to medium-high heat. Add a little olive oil to the skillet if needed. Sear the lamb steaks for about 2 to 3 minutes on each side or until a nice crust has appeared. Turn off the heat and place the skillet into the oven to continue to cook for about seven minutes or until a thermometer reads 160(F) degrees for medium.
Remove the skillet from the oven and place the steaks on a cutting board to rest before slicing. While the steak rests assemble the salad. In a large bowl combine baguette cubes, cucumbers, tomatoes, red onion, peas, basil, and mint. In a small bowl combine 1/4 olive oil, red wine vinegar, salt and pepper. Pour the dressing over the salad and toss. Pour the salad on a serving tray.
Next, take the cooled lamb steaks and cut them into one-inch cubes. Place the cubes on the salad along with a feta. Serve and enjoy!
