Recipe: Lamb Steak with Orzo and Parsley Pistou
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Lamb Steak with Orzo and Parsley Pistou
Method:Pour the water into a 3-quart stockpot. Add 1 tablespoon salt and bring to a boil over high heat. Add the orzo and cook until al dente, approximately 12 minutes. Meanwhile, heat 1 tablespoon oil in an 8-inch saute pan set over medium heat. Add the onion and cook until softened and translucent, approximately 5 minutes. Transfer the onion to a bowl and wipe out the pan. Add another tablespoon oil and cook the eggplant over medium-high heat until softened, approximately 8 minutes. Add the eggplant to the bowl with the onion and set aside. Add another tablespoon of oil to the pan and cook the zucchini and tomatoes, if using, until softened, 3 to 4 minutes. When the orzo is ready, use a Pyrex measuring cup to scoop out about 1/4 cup cooking liquid. Drain orzo and transfer it to a large bowl. Add the goat cheese and about 2 tablespoons of the reserved cooking liquid. Mix together with a wooden spoon to melt the cheese into an emulsified mixture. Gently stir in the vegetables and tomatoes and season with salt and 6 grinds of pepper, or to taste. Cover and keep warm. Prepare an outdoor grill for grilling, letting the coals burn down until covered with white ash. Rub the lamb pieces with 2 tablespoons of olive oil and season on both sides with salt and 5 grinds of pepper, or to taste. Cook the lamb partially covered over medium-high heat for approximately 3 minutes per side for rare to medium-rare. (An instant-read thermometer inserted into the thickest part of the steaks will read 120 degrees to 125 degrees F.) Remove from Grill. To serve, divide the orzo among 4 dinner plates. Place two chops on top of the orzo on each plate and drizzle with parsley pistou over and around the lamb.
Method:Pick and wash the parsley leaves and dry them in a clean, dry cloth. Put the parsley, oil, garlic and salt in a blender and pulse to combine. It should remain a bit chunky and leafy; do not overmix it into a smooth paste. Stir in the cheese and set aside. This pistou can be kept, covered and refrigerated for up to 3 days.
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