Continuing to struggle with keeping myself sane during the home quarantine… You just gotta occasionally treat yourself to something hearty, comforting and full of delicious fats. Today, I’m making Lamb T-bone Steaks with a side of creamy mushroom pasta, which I will elevate with a touch of black truffle.
Let’s get straight to the recipe…
I might do another post later for a more in-depth pasta making session, but for now I will run you through this quickly and you can just use store-bought if you don’t want to make your own.
- You will need:
- 1/2 cup fine semolina flour (if you can’t find it, just substitute for the same amount of AP flour)
- 1/4 cup regular AP flour (total of 3/4 cups if you don’t have semolina flour)
- 1 egg
- 1/2 tsp salt
- 1/4 cup water
- a drizzle of olive oil
- Mix all the flour and the salt together and make mound on your clean and disinfected kitchen counter-top. You can’t use a flimsy table for this because you will be kneading… hard.
- Make a little well in the center of your flour mound and add the egg inside. (without the shell.. just making sure)
- Get a fork and start whisking the egg. This motion will gradually incorporate the flour into the egg. When the dough starts to form a manageable mass, you can start using your hands and knead! If the dough is too crumbly or dry, you can gradually add a few tablespoons of water at a time to soften it. A drizzle of olive oil will also make your dough much softer and easier to manage.
- After 10 minutes of kneading, you should have a smooth ball of dough. Put it in a bowl, cover it with plastic wrap and leave it to rest for 10 to 15 minutes. This time allows the gluten to relax and makes for easier shaping.
- Roll out half of the dough into a flat shape and start using your pasta machine to create whatever thickness or shape of strands you like. If you don’t have a pasta machine, you could just roll it out with a rolling pin, flour it well, fold it and cut it into equally thin strips using a knife.
- Flour your finished pasta strands well, to prevent them from sticking together. You can store them in small batches in your freezer for months!
Now for the lamb T-bone steaks…
You can just buy them from The Right Cut and they really are gorgeously tender every time! I just seasoned them with salt & pepper, gave them a good 2-minute sear in a hot pan on either side and then thew them in a hot oven to keep them warm while I prepare the pasta.
- For the pasta you will need:
- 200g of your homemade pasta (or store-bought… you lazy person)
- 100g of sliced button mushrooms
- half an onion, chopped
- 2 cloves of garlic, finely chopped
- some parmesan cheese (about 30 or 40g)
- 150ml of heavy cream
- 50ml of white wine or chicken stock or water
- Black Truffle Sauce (from ZUMRA)
- some chopped parsley for garnish
- DON’T FORGET THE LAMB STEAKS ARE IN THE OVEN! If you will prepare the pasta in longer than 15 minutes, then take them out at the 15 minute mark max.
- Boil some salted water in a pot to be ready to cook the pasta in it. It will only take a few minutes.
- Use the fat in the pan from searing the lamb steaks to cook the mushrooms (if you had already thrown it out and cleaned the pan, then you could use a couple tablespoons of butter as a start, but most of the flavor of this dish will have been lost… sorry.).
- When the mushrooms have browned nicely, add the onion and garlic to the pan. Season with a touch of salt & pepper and sauté until the onion becomes translucent.
- Once the fat has been fully absorbed by the mushroom, onion and garlic, deglaze the pan with the wine or the stock or the water. Let the liquid bubble away.
- Throw your pasta in the boiling water and cook it for 4-5 minutes.
- Once the liquid has reduced by about half, it’s time to add the heavy cream. Let it simmer away for a few minutes.
- Drain the pasta (not all the way though…)
- After the cream has thickened (you know it has the right thickness when you glide your spatula through it and it leaves a trail of naked pan behind), you can go ahead and add the pasta along with a tiny bit of the pasta water because the starch in it will help thicken the sauce even further.
- Finally add the parmesan and truffle sauce and stir to finish the pasta.
- Serve next to your lamb steaks and sprinkle with a little parsley for a fresh touch!
I hope you enjoy this guys and remember to share your experience with photos! Stay home and stay safe 🙂