Prep Time15 minsCook Time40 minsTotal Time55 mins
1 Baguette, cut into 3/4in cubes
0.25 cup Olive oil, more for drizzle
1 tbsp Red wine vinegar
2.50 Boneless American lamb steaks
2 tsp Za'atar seasoning
1 cup Cucumber, sliced
2 cups Grape tomatoes, halved
2 tbsp Red onion, thinly sliced
0.50 cup Fresh peas
2 tbsp Fresh basil, chopped
2 tbsp Fresh mint, chopped
Crumbled feta, garnish
Salt & pepper to taste
1Preheat an oven to 275 degrees. Spray a large baking sheet with non-stick cooking spray. Place the baguette cubes on the baking sheet and drizzle tops with oil olive, salt, and pepper. Bake the cubes for about 20 to 25 minutes until slightly golden brown. Remove the cubes from the oven and set aside and turn the oven temperature to 400 degrees.
2Next, seasoning each side of the lamb steak with 1/2 tsp Za’atar seasoning, salt, and pepper. Preheat a large cast-iron skillet to medium-high heat. Add a little olive oil to the skillet if needed. Sear the lamb steaks for about 2 to 3 minutes on each side or until a nice crust has appeared. Turn off the heat and place the skillet into the oven to continue to cook for about seven minutes or until a thermometer reads 160(F) degrees for medium.
3Remove the skillet from the oven and place the steaks on a cutting board to rest before slicing. While the steak rests assemble the salad. In a large bowl combine baguette cubes, cucumbers, tomatoes, red onion, peas, basil, and mint. In a small bowl combine 1/4 olive oil, red wine vinegar, salt and pepper. Pour the dressing over the salad and toss. Pour the salad on a serving tray.
4Next, take the cooled lamb steaks and cut them into one-inch cubes. Place the cubes on the salad along with a feta. Serve and enjoy!
Ingredients
1 Baguette, cut into 3/4in cubes
0.25 cup Olive oil, more for drizzle
1 tbsp Red wine vinegar
2.50 Boneless American lamb steaks
2 tsp Za'atar seasoning
1 cup Cucumber, sliced
2 cups Grape tomatoes, halved
2 tbsp Red onion, thinly sliced
0.50 cup Fresh peas
2 tbsp Fresh basil, chopped
2 tbsp Fresh mint, chopped
Crumbled feta, garnish
Salt & pepper to taste
Directions
1Preheat an oven to 275 degrees. Spray a large baking sheet with non-stick cooking spray. Place the baguette cubes on the baking sheet and drizzle tops with oil olive, salt, and pepper. Bake the cubes for about 20 to 25 minutes until slightly golden brown. Remove the cubes from the oven and set aside and turn the oven temperature to 400 degrees.
2Next, seasoning each side of the lamb steak with 1/2 tsp Za’atar seasoning, salt, and pepper. Preheat a large cast-iron skillet to medium-high heat. Add a little olive oil to the skillet if needed. Sear the lamb steaks for about 2 to 3 minutes on each side or until a nice crust has appeared. Turn off the heat and place the skillet into the oven to continue to cook for about seven minutes or until a thermometer reads 160(F) degrees for medium.
3Remove the skillet from the oven and place the steaks on a cutting board to rest before slicing. While the steak rests assemble the salad. In a large bowl combine baguette cubes, cucumbers, tomatoes, red onion, peas, basil, and mint. In a small bowl combine 1/4 olive oil, red wine vinegar, salt and pepper. Pour the dressing over the salad and toss. Pour the salad on a serving tray.
4Next, take the cooled lamb steaks and cut them into one-inch cubes. Place the cubes on the salad along with a feta. Serve and enjoy!
American Lamb Za’atar Panzenella Salad
