Supper Club Of Greensburg Recipe: Grilled Jamison Lamb Steak

The Supper Club of Greensburg stopped by Pittsburgh Today Live to show off this delicious recipe!

Grilled Jamison Lamb Steak with Horseradish Greens-Chive Pesto, Moroccan Roasted Cauliflower topped with Greek Yogurt, Toasted Pine Nuts and Golden Raisins

• 1 clove garlic, finely chopped or pressed
• 2 T fresh parsley, chopped
• 2 T fresh cilantro, chopped
• 1 1/2 t ground ginger
• 1/2 t salt
• 1/4 t pepper
• 1/4 t paprika
• 1/8 t cumin
• 1/4 t turmeric
• 1/8 teaspoon cayenne pepper (optional)
• 1/4 cup olive oil
• 1 large head of cauliflower, broken into large florets
• 1 c Greek yogurt
• ¼ c toasted pine nuts, roughly chopped
• ½ c golden raisins
• 1 cup blanched horseradish greens (from approx. 3 cups chopped raw greens)
• ½ cup chives, roughly chopped
• 2 garlic cloves
• 1/4 cup grated Parmesan cheese
• 1/4 cup slice raw almonds
• 1/2 cup olive oil
• 2 T fresh lemon juice
• 1 T grated lemon zest
• 1 T grated horseradish root
• 4 8 oz. Jamison Lamb Leg steaks
• kosher or sea salt and freshly ground black pepper to taste

For cauliflower – Preheat oven to 425 degrees. Combine garlic, herbs and seasonings with olive oil in a large bowl. Toss cauliflower to coat and spread in a single layer on a rimmed baking dish. Bake until golden brown, about 15 to 20 minutes, turning occasionally.

For sauce – Combine yogurt, pine nuts and raisins and season to taste.

For lamb - Season and grill lamb to desired doneness.

For pesto – Combine greens, chives, garlic, cheese and almonds in a blender or food processor. Pulse to puree. Add olive oil in a steady stream with the machine running until emulsified. Fold in lemon juice, zest and grated horseradish. Adjust seasoning. Will keep refrigerated for 10 days, or freeze for up to 3 months.