Recipes
My Honey Lamb & Iron Skillet Cassoulet
Leah Lyon from Ada, OK
2006 MIO Recipe Roundup
1st Place Mouthwatering Main Entree
- 1 lb Country Raised Lamb Steak, cut into ½-inch strips
- 3 T honey
- 1/3 C Oklahoma Merlot
- 2 T chopped fresh marjoram (or 2 t dried)
- 2 T chopped fresh flat leaf parsley
- 2 T Daddy Hinkle’s Southwest Dry Seasoning
- 4 oz J.C. Potter Sage Sausage, crumbled/chopped
- 1 sweet onion, in thin wedges
- 1 medium green pepper, sliced
- 1 medium red pepper, sliced
- 1 C Head Country Garden Rich Salsa (Mild)
- 1 15 oz can white beans or pinto beans, drained
- ½ C beef broth
Instructions
Place lamb in zipper bag. Wisk together honey, wine, marjoram, and seasoning. Reserve 2 tablespoons of marinade and poor the rest into zipper bag. Seal and marinate lamb for at least 15 minutes. Preheat oven/broiler to 400º (if oven, turn to broiler setting). In 10-inch cast iron skillet, on stovetop, cook sausage, onion, and peppers over medium high heat until sausage is no longer pink and vegetables are tender-crisp. Add excess marinade from lamb and cook 2 minutes. Gently stir in salsa and beans. Arrange lamb strips on top and place under broiler, 4-5 inches from the heat source. Broil 5 minutes. Turn strips over brush with reserved marinade. Broil an additional 3-4 minutes. Move skillet to bottom rack and continue to cook until lamb is desired doneness. Serves 4-6.
Filed Under
- Other Meats