Friday, July 3, 2015

Grilled Veggie Lamb Steak Rolls

 Steak & Marinade
2 lbs lamb leg steak, thinly sliced
1 tsp salt
1 tsp pepper
1 tsp garlic powder
3 tbsp. Worcestershire sauce
1 tbsp. olive oil

Veggie Filling
1 carrot
1 red bell pepper
1 orange bell pepper
1 zucchini
1 squash
1 bunch green onions
1 tsp salt
1 tsp pepper

Balsamic Glaze
2 tsp butter
1 small onion, finely chopped
3 tbsp. balsamic vinegar
1 tbsp. brown sugar
1/2 cup fat free beef stock

Season lamb with salt, pepper and garlic powder on both sides
 Place lamb strips in a large zip lock bag and add in Worcestershire sauce and olive oil, mixing it all together until well coated
 Place in refrigerator to marinate for at least 1 hour but 2-3 hours would be best, turning the bag every 30-45 minutes
 While marinating, cut veggies into matchstick size pieces, all the same length, season with salt & pepper, set aside
 In a large nonstick pan melt butter over medium heat
 Add in onion and cook until soft, about 5 minutes
 Add in balsamic vinegar, brown sugar and beef stock, allowing sauce to come to a boil and reducing by half
 Once sauce has thickened transfer to a bowl and set aside
 Place veggies into the same large nonstick pan, and cook over medium high heat just until veggies begin to soften
 Transfer veggies to a bowl, set aside
 Preheat grill (outside or inside) to medium heat
 Assemble rolls by laying out the lamb and placing a good amount of veggie into the center of each slice and roll lamb around the veggies, securing with a toothpick, repeating until all rolls are completed
 Place rolls, seam side down, onto preheated grill, cooking for 3-4 minutes on each side, or until desired doneness is reached
 Reheat balsamic sauce over low heat on the stove while meat is cooking
 When finished,place onto serving platter and drizzle sauce evenly over the rolls.Serve immediately

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