Lamb steak with peas, feta and garlic mint sauce

Ingredients

400 g lamb steaks
salt, paprika, pepper
100 ml rose wine

for the peas:
300 g peas ( fresh or frozen )
75 gr crumbled feta
fresh lime juice

for the mint sauce:
half a garlic clove
4 sprigs of fresh mint
lime juice
half a teaspoon of brown sugar
extra  virgin olive oil


How it`s done?
1. Boil the peas for about 7 minutes if frozen.
2. Brown the  seasoned lamb steaks ( rub them with the salt, paprika and pepper) in a pan with some cooking olive oil. Set the heat to a high level to obtain the nice brown. It should take 2 minutes for each side. Next, deglaze with the rose wine, making sure you scrape all the goodness from the pan.  After 3 minutes take out the steaks and let the wine reduce.
3. Meanwhile prepare the mint sauce. With the help of a pestle, a mortar and a hungy  boyfriend, crush the garlic, sugar and mint and pour from time to time some olive oil.
4. When they are ready, drain the peas and tip them in a bowl. Add the feta cheese and the lime juice and toss them.
5. At last, take the lamb steaks back in to the pan and make sure the glaze is covering all sides.

Enjoy it with a glass of rose cabernet sauvignon and  good company. :)

Feta invelita in piept de pui

Asta ca sa nu zic pui umplut cu feta, ca de fapt asta e. Ceea ce face puiul asta foarte bun, este partea cu marinatul branzei in ulei extravirgin de masline si oregano.
I used to hate masline si ulei de masline, acum mananc uleiul de masline direct pe paine. Totul e sa stii cand si ce ulei de masline sa bagi. Cel extravirgin are o temperatura mai joasa de afumare ( smoking point ) si e pacat sa-i strici aroma prin incalzire, de aceea fa-ti de cap in tigaie cu cel normal, care e si el de mai multe feluri : virgin, ulei de masline sau pomace - olio di sansa d`oliva, pe italiana. Am citit eu ca temperatura optima de prajire este de 190 de grace Celsius, cum sa ajungi direct la ea mai greu de stiut atunci cand te confrunti cu o plita si nu cu un cuptor. As vrea sa gasesc o culegere cu aritmetica bucatariei, sau o voi scrie eu mai bine : the next Ganga / Petrica of the kitchen - din ciclul fara nici o legatura cu nimic.
Grecii consuma 23 de litri de ulei de masline pe cap de locuitor pe an, italienii 16 litri, spaniolii 13 iar americanii 0.6. Nu am gasit cat consuma romanii dar cred ca deloc sau spre americani, in partea aia. Greci, italieni si spanioli obezi, mai rar vezi asa ca nu e asa panica cu silueta.

Sa revenim la subiect : in afara de feta marinata, rosii cherry trase in tigaie, lamaie si inainte cu 5 minute sa fie gata, a splash of vin alb.