Grilled Lamb Leg Steaks with Mushroom-Cauliflower Purée

This dish features succulent grilled lamb leg steaks paired with a creamy mushroom-cauliflower purée. The earthy flavors of the mushrooms complement the richness of the lamb, while the cauliflower adds a light, velvety texture. A sprinkle of fresh herbs elevates the dish, making it both comforting and sophisticated. Perfect for a dinner that balances traditional comfort with a creative twist.

Ingredients:

• 2 lamb leg steaks
• 1 cup cauliflower florets
• 1 cup mushrooms, sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• Salt and pepper to taste
• 1/4 cup vegetable broth or water
• 1 tablespoon lemon juice

Instructions:

1. Preheat the grill to medium-high heat.
2. Season the lamb leg steaks with salt, pepper, rosemary, and thyme. Drizzle with 1 tablespoon of olive oil.
3. Grill the lamb steaks for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Remove from grill and let rest.
4. In a medium saucepan, bring water to a boil and add the cauliflower florets. Cook until tender, about 5-7 minutes. Drain and set aside.
5. In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add the sliced mushrooms and minced garlic, and sauté until the mushrooms are browned and tender, about 5 minutes.
6. In a blender or food processor, combine the cooked cauliflower, sautéed mushrooms, vegetable broth, and lemon juice. Blend until smooth and creamy. Season with salt and pepper to taste.
7. Serve the grilled lamb leg steaks on a bed of the mushroom-cauliflower purée, garnished with additional herbs if desired.