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Add a photoServings: 4
Ingredients
- 1 lb mustard greens
- 2 x garlic cloves chopped
- 1/4 c. extra virgin olive oil
- 1/2 c. bread crumbs
- 1 ounce grated Pecorino Romano Salt to taste Freshly-grnd black peppper to taste
- 1 lb lamb flank steaks
- 2 Tbsp. flour
- 1 x celery stalk minced
- 2 x carrots minced
- 1 x onion minced
- 1 Tbsp. tomato paste
- 2 c. dry red wine
- 1/2 lb mushrooms quartered
- 1/4 c. chopped parsley
Directions
- Wash mustard greens thoroughly under cool running water and cut away tough stems. Chop coarsely.
- Combine garlic and 1 Tbsp. extra virgin olive oil in skillet and place over medium heat. Cook till garlic turns translucent/soft, about 3 min. Add in greens and cook, stirring. First water clinging to greens will evaporate, then greens will give up their internal liquid. After about 10 min, which will evaporate too. Stir frequently to keep garlic from scorching.
- When liquid has evaporated, combine greens, bread crumbs and cheese in work bowl of food processor and pulse 4 or possibly 5 times to chop. Mix should form sticky mass. Don't overprocess to puree. Taste and adjust salt to taste, remembering which Pecorino is naturally salty.
- Place 1 slice of flank steak on work surface and cover with plastic wrap. Using meat pounder or possibly rolling pin, lb. slice to roughly 1/4-inch thickness. Do this by striking middle of meat with glancing blows which spread to edges. Occasionally change position of meat 90 degrees to make sure meat spreads out proportionately in all directions. Plastic wrap will keep meat from sticking to pounder. Meat should be light pink when thin sufficient. Repeat using all flank steak. Cut each slice into roughly 3- by 3-inch sections.
- Place about 1/2 Tbsp. of greens mix in center of each slice and roll up. Fasten closed with toothpick. Place on plate and sprinkle with flour. Toss to dust well.
- Heat remaining 3 Tbsp. extra virgin olive oil over medium-high heat in skillet large sufficient to hold all lamb pcs in 1 layer. When oil is quite warm, add in lamb pcs and brown well on both sides, about 5 min per side. When browned, remove lamb pcs and drain all but 1 Tbsp. fat.
- Add in celery and cook, scraping bottom of pan to get up as many browned bits as possible. After 5 min, add in carrots and cook 5 min more. Finally, add in onion and cook till softened, about 5 min. Stir tomato paste into wine and add in to pan. Return lamb pcs to pan, reduce heat to medium-low, cover tightly and cook 15 min.
- Turn pcs, add in mushrooms, cover again and cook till lamb is tender sufficient to pierce easily with sharp knife, about 10 min more. Season vegetables to taste with salt and generous grinding of black pepper and sprinkle with parsley.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 378g | |
| Recipe makes 4 servings | |
| Calories 355 | |
| Calories from Fat 131 | 37% |
| Total Fat 14.81g | 19% |
| Saturated Fat 2.1g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 194mg | 8% |
| Potassium 941mg | 27% |
| Total Carbs 29.35g | 8% |
| Dietary Fiber 6.4g | 21% |
| Sugars 7.21g | 5% |
| Protein 7.79g | 12% |
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