Herb Grilled Lamb Steaks with White Bean Goat Cheese Puree

Herb Grilled Lamb Steaks with White Bean Goat Cheese Puree

Herb Grilled Lamb Steaks with White Bean Goat Cheese Puree

Okay so for the most part I avoid dairy. But… I have always had a love affair with cheese. I can’t resist it. On special occasions I do make dishes with cheese. This White Bean Goat Cheese Puree is amazing!!! I adapted it from one of my Emeril cookbooks. It is a wonderful companion to our favorite lamb dish. I served this for my husband’s birthday with Gluten Free Fried Calamari, Balsamic Tomato Stuffed Portobello Mushrooms, and Walnut Apple Goat Cheese Salad with Sweet Dijon Vinaigrette. It was a fabulous menu!

Herb Grilled Lamb Steaks

Lamb Loin Steaks (3-4)

2 Tbsp chopped Mint

2 Tbsp chopped Rosemary

juice of one lemon

2 garlic cloves minced

1/4 cup olive oil

salt

pepper

Mix marinade ingredients together and pour over lamb. Marinate lamb for 3-4 hours. Cook over hot grill 4 minutes on one side and 3 minutes on the other. Grill until desired doneness. Serve with White Bean Goat Cheese Puree.

White Bean Goat Cheese Puree

3 cans navy beans drained

1 shallot

3 Tbsp fresh rosemary

4 oz goat cheese

olive oil

Saute shallots in olive oil in a saucepan. Add beans and a few cups of water to cover the beans. Bring to a boil, reduce heat and simmer for thirty minutes. Drain beans and reserve some of the cooking liquid. Place beans in food processor with cheese, rosemary, salt, pepper, and 2 Tbsp of olive oil. Blend until mixed well, add leftover cooking liquid if mixture is too thick. Serve with Herb Grilled Lamb Steaks or simply enjoy with some tortilla chips as an appetizer. Delicious!

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