I’ve been trying to vary up my meat selection lately, getting more adventuresome with my cuts. I rely heavily on my butcher’s advice about how to prepare cuts I’ve never served before and I have also been known to curl up with my [amazon_link id=”061813512X” target=”_blank” container=”” container_class=”” ]favorite meat cookbook[/amazon_link] before bed.
The other day, some lamb top round was on sale, and I inquired about it. The butcher said he prepared it like he would a beef filet. Pretty sure I could handle that, I bought three pieces.
I made a fun little paste to season the rounds, cooked them in the oven, and served them for dinner to the whole family. Hubby said it was amazing, and my meat-averse son declared it, “awesome.”
The paste is designed for lamb but would surely do well with chicken or beef. Here’s what it looked like before I rubbed it in, just so you get a sense of the consistency it yields:
If you use this for another meat, definitely pop back in and let us know what you did, and how it tasted!
Find this and other goodies at Nourishing Joy’s Thank Goodness It’s Monday #24!
- 1 TBSP chopped fresh rosemary
- ¼ tsp fresh lemon zest
- 1 tsp sea salt
- 1 tsp fresh lemon juice
- 1 clove garlic, coarsely chopped
- 2 TBSP solid fat (I used pork lard)
- meat of choice (This made enough for 1.3 lbs. of lamb.)
- Add rosemary through garlic to a small food processor, chopper, or similar appliance.
- Pulse to chop the spices and mix the ingredients well. You may need to shake it around or scrape the sides as you work.
- Add fat to the mixture and pulse, continuing to scrape as needed, until a spreadable paste forms.
- Rub steaks with paste. Place in roasting pan on wire rack.
- Turn oven on to broil and let it heat.
- If you are going to use a leave-in meat thermometer, insert it into meat before you broil. The broil will sear the meat and seal in the juice, so the last thing you want to do is puncture it after you sear.
- Broil for about 3 minutes.
- Lower heat to 350 degrees F and cook until desired internal temperature is reached.
- Let your meat rest before serving.