Roast Lamb Steak with Mushroom Gravy + Creamed Cauliflower

Roast Lamb

Ingredients:

• lamb steak (1 lb)
• Worcestershire sauce
• garlic & herb seasoning (garlic, oregano, salt)
• mint sauce (make yourself with chopped mint, oil, and a little sugar)
• pinch of salt

Recipe
We used a small George Foreman-style grill to cook the lamb.  Gas or charcoal are much better, but unavailable to us here in China. Also, an iron pan can be used.

• Sprinkle lamb steak with garlic & herb seasoning, salt, and Worcestershire sauce and rub with mint sauce. Marinate for at least one hour.
• Trim excess fat.
• Preheat the pan/grill. It is very important that the cooking surface is very hot so as to sear the outside of the meat and lock in the juices.
• Cook lamb to your liking.  Based on the firmness of the meat during cooking, you should be able to determine how well it is cooked. We prefer our lamb steaks medium rare.  
• After grilling, remove from heat and let the meat rest on a platter for 2-5 minutes to lock in the juices.

Gravy Sauce

• Any type of gravy recipe is okay.
• We used a standard brown gravy mix and added the grilled lamb cracklings, sauteed mushrooms, and 2-3 spoonfuls of the lamb juices (not the fat)

Creamed Cauliflower

Ingredients

• 2 medium heads cauliflower
• 1/2 c milk
• 2-3 T heavy cream 
• 1 t salt
• 1 T granulated chicken bouillon or chicken stock
• 1/4 c water
• 1 t garlic paste
• optional: cheese (any Italian hard cheese like parmesan, asiago, romano)

Recipe

• Steam cauliflower until very tender and drain.
• Lightly oil a pan or skillet. Use a light oil such as sunflower or grapeseed oil.
• Preheat pan over high heat. Add cauliflower, milk, salt, chicken bouillon, garlic paste and water.
• With a spatula, chop the cauliflower into smaller pieces.  Cover and stir occasionally until it reaches adequate heat, 2-3 minutes.
• Remove cover and add heavy cream. Add water as necessary, making sure that the cauliflower mixture does not stick.  Continuously stir, fold, and chop the cauliflower mixture until it reaches the consistency of a chunky polenta.  .  Most of the liquid should be evaporated from the mixture.  Remove from heat.  If desired, add grated cheese and combine.