27 Dec Rosemary Lamb Steak with Date-Orange Compote
Servings: 4
Estimated Total Prep Time: 25 minutes
NUTRITIONAL INFO (per serving)
Calories: 540
Total Protein: 41 grams
Total Carbs: 51 grams
Total Fat: 27 grams
Saturated Fat: 10 grams
Total Fiber: 5 grams
INGREDIENTS
4 5-ounce lamb steaks
1 sprig rosemary
2 small navel oranges
2 cups dates, pitted
2 tbsp grape seed oil
Salt and pepper
PREPARATION
Season lamb steaks on both sides with salt and pepper and place on the grill (or steaks can be roasted in the oven at 450 degrees F). Remove rosemary leaves from sprig and coarsely chop. Set aside.
To make the date-orange compote, cut oranges into four equal parts and remove flesh from skin/pith. Remove seeds and excess pith/fiber. Dice oranges into ½-inch cubes. Pit dates. Dice date into ½-inch pieces.
Heat a sauté pan using medium heat. Add oil to pan. Add dates and cook for 2 minutes. Toss gently to rotate dates. Add in oranges and cook for 1 minute. Set aside, keeping warm in pan.
When the lamb is finished, garnish with the chopped rosemary and serve with the date-orange compote.