Description

This dish combines the juiciness of lamb steaks with the robust flavors of fresh vegetables and mushrooms, resulting in a complete and delicious meal. With a special touch of Argentine chimichurri sauce, this recipe offers an explosion of flavors, ranging from the smoothness of butter to the spicy and fresh notes of herbs and spices. The preparation is simple and uses ingredients that are easily found in most kitchens, making this dish an excellent option for either an elaborate dinner or a casual and flavorful meal at home.

Ingredients

• 3 tablespoons of oil
• 3 tablespoons of chimichurri sauce (spicy sauce from Argentina)
• Salt or fine salt to taste
• Ground pepper to taste
• Freshly ground black pepper
• 5 ¾ tablespoons of butter
• 1 small bunch of flat parsley
• 500g mushrooms
• 500g Charlotte potatoes, cooked with skin and peeled
• 5 cloves of garlic
• 4 lamb steaks

Preparation Method

1. Preparing the ingredients:
Start by slicing the potatoes, mushrooms, and garlic into thin strips. Ensure all the ingredients are prepped before cooking to make the process smoother.


2. Cooking the lamb steaks:
Season the lamb steaks with salt and freshly ground black pepper. Heat a large skillet with oil over medium-high heat. Once the oil is hot, add the steaks and sear them for about 4 to 5 minutes on each side until golden on the outside and still juicy inside. Remove the steaks from the skillet and set them aside.


3. Preparing the vegetables:
In the same skillet used for the lamb, add the butter and let it melt over medium heat. Next, add the mushrooms and garlic, sautéing them until the mushrooms are soft and lightly golden. This process should take around 5 to 7 minutes. Stir occasionally to prevent the garlic from burning.


4. Incorporating the potatoes and seasoning:
Once the mushrooms are done, add the potato slices to the skillet. Gently stir so the potatoes absorb the flavors of the garlic and butter. Season with a bit more salt and pepper if needed. Cook for another 5 minutes, stirring occasionally.


5. Finishing with chimichurri:
Add the chimichurri sauce to the potato and mushroom mixture, stirring well to ensure the sauce coats all the ingredients evenly. Let it cook for another 2 to 3 minutes to allow the flavors to fully blend.


6. Plating the dish:
Place the sautéed potatoes, mushrooms, and garlic as a base on the plate. Arrange the seared lamb steaks on top. Garnish with freshly chopped parsley for a pop of color and freshness.

Tips and Conclusion

If you prefer a milder flavor, you can reduce the amount of chimichurri or opt for a less spicy version of the sauce.

Charlotte potatoes can be replaced with any small, firm potatoes like Asterix or baby potatoes.

For an extra burst of flavor, drizzle some extra virgin olive oil over the finished dish, especially if serving with a green salad.

Fresh mushrooms like cremini or portobello can be used instead of white mushrooms to add more depth to the flavor.

To achieve perfectly cooked lamb steaks, use a cooking thermometer. The ideal temperature for a medium-rare lamb steak is around 60°C (140°F) at the center of the meat.
This dish is a delicious combination of succulent lamb with flavorful vegetables, perfectly complemented by the spicy and fresh touch of chimichurri. Simple to prepare, it’s an excellent choice for special dinners or everyday meals. The mix of textures between the soft potatoes, sautéed mushrooms, and tender meat provides a rich and comforting culinary experience. With the tips above, you can adapt the dish to your liking, making it even more versatile and irresistible.