Solomillo de cordero a la plancha con patatas fritas y salsa de pimienta verde
Lamb Sirloin Steak Frites with Green Peppercorn Sauce
Courtesy of Zimmysnook
4
30 minutes
30 minutes
We are giving the classic bistro "Steak Frites" a serious upgrade by using tender lamb sirloin steak and a zesty, chilled green peppercorn labneh that cuts right through the richness. It is the kind of meal that feels fancy enough for a Saturday night but is straightforward enough to master in your own kitchen. You get that perfect, pan-seared crust on the lamb, the crunch of double-fried rosemary fries, and a bright salad to keep everything feeling fresh. Let's get cooking!
Ingredients
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4 lamb sirloin steaks, fat trimmed down and scored, room temperature (6 to 7 oz / 170 to 200 g each)
1 tsp kosher salt
½ tsp freshly cracked black pepper
1 tbsp neutral oil (or rendered lamb fat)
2 tbsp butter, unsalted
2 garlic cloves, lightly crushed
3 sprigs fresh thyme
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¾ cup labneh or thick Greek yogurt
1 tbsp green peppercorns in brine, lightly crushed
1 tsp brine from the peppercorns
1 tsp lemon zest
1 tbsp lemon juice
1 tbsp olive oil
1 small garlic clove, finely grated
Pinch salt
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2 lbs (900 g) russet potatoes
8 cups (about 2 L) Neutral frying oil (canola, peanut, or sunflower)
1 tsp kosher salt
1 tsp finely chopped fresh rosemary
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NanoBond 12.5” Skillet
NanoBond 5qt Dutch Oven
OvenBond Quarter Sheet Pan with Rack
Provisions Stainless Steel Mixing Bowls
Directions
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In a small bowl, whisk together the labneh, crushed peppercorns, brine, zest, juice, oil, garlic, and salt. Refrigerate until serving; it gets better as the flavors mingle.
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Cut potatoes into 3/8" (1 cm) thick fries. Rinse them in cold water to remove excess starch. Soak for 10 minutes, then drain and dry thoroughly with towels. Pro tip: Surface moisture is the enemy of crunch; ensure they are bone dry before frying.
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Heat oil over medium-low heat until it reaches 300°F (150°C). If you don't have a thermometer, the oil is ready when a single test fry produces slow, gentle bubbles. Fry for 4 to 5 minutes until softened but still pale.
This "blanching" step cooks the potato from the inside out. Remove and drain on a rack. Crucial Step: Let them rest and cool for at least 10 minutes to allow the starch to set.
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- If your lamb has a particularly thick fat cap, trim it down to less than a 1/4" and score diagonally, trying not to cut into the meat.
Season the room temperature lamb with salt and pepper. Heat a heavy skillet over medium-high heat with the neutral (high smoke point) oil. You want the pan surface at 425°F to 450°F (218°C to 232°C). The oil should be shimmering and just starting to show a faint wispy smoke.
Sear in batches of two to prevent overcrowding and steaming. Place the lamb fat-cap down for 3 to 4 minutes to render. Flip and cook 2 to 3 minutes for a crust. You should hear a steady, active sizzle. If it sounds violent or looks smoky, turn the heat down slightly.
- Place the steaks on a sheet pan. Remove all but 1-2 tablespoons of the pan drippings.
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Reduce the heat to medium (aiming for a pan temp of 350°F to 375°F / 177°C to 190°C). This is crucial! You want the butter to foam and smell nutty, not turn black and bitter. Add butter, garlic, and thyme.
Once the butter melts, return all four steaks to the pan. Spoon foaming butter over the steaks for 2 to 3 minutes until the internal temp hits 125°F to 128°F (52°C to 53°C). Rest for 8 minutes, uncovered on a wooden board or warm plate.
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Increase heat to medium-high until oil reaches 375°F (190°C). The oil should be shimmering and a test fry should sizzle vigorously immediately. Fry for 6 to 8 minutes until golden. This high heat creates a rigid, golden crust.
Place the fries onto a sheet pan with a rack to let any extra oil drip off. Then transfer to a bowl and immediately toss with rosemary and salt.
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Slice the lamb against the grain. Plate over a dollop of labneh green peppercorn sauce and serve with hot rosemary fries and a crisp salad.
