The Supper Club of Greensburg stopped by Pittsburgh Today Live to show off this delicious recipe!

Grilled Jamison Lamb Steak with Horseradish Greens-Chive Pesto, Moroccan Roasted Cauliflower topped with Greek Yogurt, Toasted Pine Nuts and Golden Raisins

  • 1 clove garlic, finely chopped or pressed
  • 2 T fresh parsley, chopped
  • 2 T fresh cilantro, chopped
  • 1 1/2 t ground ginger
  • 1/2 t salt
  • 1/4 t pepper
  • 1/4 t paprika
  • 1/8 t cumin
  • 1/4 t turmeric
  • 1/8 teaspoon cayenne pepper (optional)
  • 1/4 cup olive oil
  • 1 large head of cauliflower, broken into large florets
  • 1 c Greek yogurt
  • ¼ c toasted pine nuts, roughly chopped
  • ½ c golden raisins
  • 1 cup blanched horseradish greens (from approx. 3 cups chopped raw greens)
  • ½ cup chives, roughly chopped
  • 2 garlic cloves
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup slice raw almonds
  • 1/2 cup olive oil
  • 2 T fresh lemon juice
  • 1 T grated lemon zest
  • 1 T grated horseradish root
  • 4 8 oz. Jamison Lamb Leg steaks
  • kosher or sea salt and freshly ground black pepper to taste

For cauliflower – Preheat oven to 425 degrees. Combine garlic, herbs and seasonings with olive oil in a large bowl. Toss cauliflower to coat and spread in a single layer on a rimmed baking dish. Bake until golden brown, about 15 to 20 minutes, turning occasionally.

For sauce – Combine yogurt, pine nuts and raisins and season to taste.

For lamb – Season and grill lamb to desired doneness.

For pesto – Combine greens, chives, garlic, cheese and almonds in a blender or food processor. Pulse to puree. Add olive oil in a steady stream with the machine running until emulsified. Fold in lemon juice, zest and grated horseradish. Adjust seasoning. Will keep refrigerated for 10 days, or freeze for up to 3 months.

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