It isn’t always necessary to choma a whole goat for Easter, sometimes it’s just as satisfying to keep things simple and whip up a succulent lamb steak, while focussing your energy on making some delightfully pretty Devilish Chicks. Chef Maureen Obolla, who has been running the kitchen at The Steak Out restaurant since 2016, goes for a less is more approach to her simple yet delicious take on an Easter Sunday lunch.
- 3 large eggs
- 2 tbsp. mayonnaise
- 2 tsp. fresh lemon juice
- 1 large carrot, for decorating
- Very small black olives, for decorating
- Fresh dill, for decorating
- Place the eggs in a large saucepan, add enough cold water to just cover and bring to a boil. Remove from heat, cover the pan and let stand for 11 minutes.
- Drain the eggs and return them to the saucepan. Gently shake the pan to crack the eggs all over. Run under cold water to cool, then peel the eggs, discarding the shells.
- Cut the top third off each egg and reserve. Carefully remove the yolks from the bottom, transfer to a small bowl and mash with the mayonnaise, lemon juice, mustard, 1/4 teaspoon salt, and 1/8 teaspoon pepper. If necessary, slice a thin piece off the bottom of each egg white so they stand upright.
- Using a 1-inch cookie scoop, scoop the yolk mixture onto the top of each egg white. Very thinly slice the carrot into strips, then cut into feet, wings, and beak shapes. Use the olives for eyes and the herbs for beards, hair and eyebrows, gently placing each in the yolk mixture to make a face. Use the reserved top third of the egg for a hat.
Lamb Steaks With Chevre Crust
- 2 lamb steaks
- Pinch of Salt
- Pinch of Pepper
- 100g Chevre
- 100g Bread crumbs
- 2 Garlic Cloves, chopped
- 100ml Beef stock
- Tomato concentrate
- Get Lamb leg steak from your butcher sliced at your desired thickness. Take chevre or any goat cheese and place in a bowl mixing it with bread crumbs, parsley and some butter. Set aside.
- Season lamb with salt and pepper. Grill the steaks on a hot pan remove from the grill put on a baking tray. Put garlic in the same pan and saute’ for a minute, add some thyme and tomato concentrate, let the tomato paste brown to a darker red and deglaze the pan with some ready-made beef stock. Leave it to reduce to get a syrupy consistency.
- Place the chevre mixture on the grilled lamb and place in the oven for a minute. Serve with steamed vegetables tossed in olive oil.