Wednesday, July 07, 2010


Ok so I made something damn good last week, but today tops everything I have ever done. And I am not exaggerating.

So, I'm going to share. :)

I rough chopped sweet onions, sliced sweet bell peppers in 1/4 inch slices and then cut them in half. Finely chopped a LOT of fresh mint. Finely chopped about 5 cloves of garlic.

Put these in a glass baking dish with peas and corn.

Season with:
jerk seasoning
tandoori seasoning
quite a bit of curry powder
chili powder
white pepper
salt and black pepper
olive oil
marsala wine

Enough of the liquids to make sure the pan has a good layer of liquid at the bottom, for steaming and cooking the onions, peppers, corn, peas and garlic. I had to add more wine because the vegetables soaked up what I initially put in, don't be afraid to do the same.

Put in the lamb steaks, mine were about a half an inch thick. Sprinkle the top with olive oil and the same seasonings as the rest, give it a good coating of seasoning.

Cover with foil (loosely) and put in a 375 degree oven for twenty minutes. Uncover and cook for another 15-20 minutes depending on how well done you like your lamb.

We dished this up on top of thick sliced sour batard (a med-small sized loaf) from our favorite bakery spread with butter on the top and crust on the bottom. Placed the lamb on top of the buttered side and then poured the “sauce” from the pan with the veg over the top.