Sometimes having part of your meal pre-prepared is a blessing, allowing you to focus on creating side dishes. Here, grilled lamb sirloins with Butcher’s Steakhouse Rub and Herb Garlic Rub from Mountain States Rosen USA Premium Quality Meats offer subtle flavoring that isn’t overwhelming or too salty. Pair with potato gnocchi tossed in store-bought artichoke sauce, and steamed fresh artichokes served with lemon butter for dipping. You’ll find making dinner at home can be a relaxing and tasty experience.
Grilled Lamb Sirloin with Artichokes
For Lamb Sirloin
2 packages individual serving size lamb sirloin steaks with prepared rub, about 3/4 lb each
Remove lamb from packaging. Heat grill to medium low. Grill sirloins for 4 minutes a side for medium rare, until meat registers 145°F with a meat thermometer. Place lamb sirloins on clean plate, cover with aluminum foil, and let rest for 10 minutes before serving.
For Steamed Artichokes
Artichokes, those thorny green globes, can be daunting if you’ve never tried them. One of the easiest vegetables to cook, they don’t need as much preparation as some recipes might have you think. The key is to select artichokes that are a deep green, tinged with purple, with stems that aren’t withered. Gently pull apart the leaves to make sure the ones you select aren’t riddled with worm holes; the interior of the leaves should be smooth and blemish-free.
2 fresh artichokes, stems trimmed to about one inch, tops trimmed straight across
Note: many restaurants clip off the ends of the leaves to remove thorns, but this is up to individual preference. If you choose to do so, a scissor works well.
tall lidded pot with steamer basket insert
2 sprigs thyme
1 clove garlic, peeled
1 stick unsalted butter, melted
1/2 lemon, juiced
Place thyme and garlic in pot. Add water to pot so it reaches about 1 inch above steamer basket. Add prepared artichokes, cover. Bring water to boiling, and reduce to simmer. Steam artichokes for 40-45 minutes, or until base of globe is tender and leaves are easy to remove. Add water to pot while steaming if necessary.
Remove artichokes and place on cutting board. When cool to the touch, gently slice in half with sharp knife.
Serve with melted butter with lemon juice stirred in.
To eat: pull leaves from base of artichoke and scrape lower part of leaves with teeth. Only the lower parts of the leaves are edible. The interior choke is also tasty. Remove thin leaves and hairs by scooping with a spoon or knife. Dip artichoke heart in butter and enjoy!
For Potato Gnocchi
One box Delallo potato gnocchi, prepared according to package directions
1/2 cup purchased artichoke bruschetta spread
Drain gnocchi and toss warm with artichoke bruschetta spread.
Stephanie Davis, Certified Sommelier from Winacea, believes that the grilled lamb is the focus of this easy to prepare meal, and deserves a hearty, full-bodied California Cabernet Sauvignon. Make the dinner especially memorable and open a bottle from the famous Joseph Phelps Vineyards ($70). The artichoke accents take the side show to this incredible bottle of wine, but there won’t be a bite (or a sip) that isn’t savored. In honor of Joseph Phelps (1927-2015), a sincere, “Cheers!”
Like this blog post? Subscribe to my newsletter so you won’t miss out on future blog posts!
Award-winning author Emily Kemme writes about human nature, because living brings its own humor, angst and heroism. Follow her on her blog, Feeding the Famished, https://www.facebook.com/EmilyKemme, or on Twitter @where she hopes you’ll find illumination of the everyday in a way that highlights its brilliance. Vodka and recipes optional.