Careme

Ingredients

• Lamb leg steak bone-in 1 steak, about 12 oz $11.99
• Organic potato fingerling mix, 24 Ounce 12 oz, halved lengthwise $5.49
• Zucchini squash 2 small, sliced into planks $1.99
• Red bell peppers 1, cut into wide strips $3.29
• Sweet onion 1/2 medium, cut into thick wedges $1.69
• Lemon 1 $0.99
• Italian parsley bunch 2 tbsp chopped $1.29
• Organic garlic, 3 CT 2 cloves, minced $2.89
• Organic rosemary, 0.5 OZ 1 tsp chopped $2.99
• Olive oil 2 tbsp pantry
• Dijon mustard 1 tsp pantry
• Salt to taste pantry
• Black pepper to taste pantry

Instructions

1. Prep 1 lamb leg steak bone-in, about 12 oz ($11.99), by patting dry. In a small bowl mix 1 tbsp olive oil, 2 minced cloves from the organic garlic, 3 count ($2.89), 1 tsp chopped organic rosemary ($2.99), 1 tsp Dijon mustard, zest from 1 lemon ($0.99), 1 tbsp lemon juice, salt, and black pepper. Rub this over the lamb and let it sit while you prepare the vegetables.
2. Halve 12 oz organic potato fingerling mix ($5.49) lengthwise. Slice 2 small zucchini squash ($1.99) into long planks, cut 1 red bell pepper ($3.29) into wide strips, cut 1/2 medium sweet onion ($1.69) into thick wedges, and chop 2 tbsp from 1 Italian parsley bunch ($1.29).
3. Place the 12 oz halved organic potato fingerling mix ($5.49) in salted water, bring to a boil on the stove, and simmer 12 to 15 minutes until tender. Drain well.
4. Heat a grill or grill pan to medium-high. Toss the 2 small zucchini squash ($1.99), 1 red bell pepper ($3.29), and 1/2 medium sweet onion ($1.69) with 1/2 tbsp olive oil, salt, and black pepper.
5. Grill the marinated 1 lamb leg steak bone-in ($11.99) for about 4 to 5 minutes per side for medium, depending on thickness. Transfer to a plate and rest 8 minutes.
6. Grill the zucchini, red bell pepper, and sweet onion for 6 to 8 minutes total, turning as needed, until tender and lightly charred.
7. While the lamb rests, toss the warm cooked 12 oz organic potato fingerling mix ($5.49) with 1/2 tbsp olive oil, 1 tbsp lemon juice from 1 lemon ($0.99), the chopped 2 tbsp Italian parsley ($1.29), a pinch of salt, and black pepper.
8. Slice the rested 1 lamb leg steak bone-in ($11.99) away from the bone and serve with the grilled zucchini, red bell pepper, and sweet onion plus the warm lemon-parsley fingerlings.
9. Open a Pinot Noir for a lighter, elegant pairing or a Syrah if you want a darker, peppery red to echo the grill char.