Seared Lamb Steak with Orzo Pasta Salad and Heirloom Tomatoes
by Chef James Wade, Porter’s Steakhouse

Seared Lamb Steak

1 lamb leg steak (approximately 6 ounces)
Salt, Pepper
Extra Virgin olive oil

Season lamb with salt and pepper.
Heat oil in cast iron skillet until very hot - until the oil just begins to smoke.
Carefully place the lamb into the skillet and cook to the desired doneness; for medium rare, about 2 minutes on each side.
Remove the lamb from the skillet and let it cool about 4 or 5 minutes.
After the lamb has cooled, slice into strips.

Orzo Pasta Salad

1/2 pound cooked orzo (prepare according to package directions)
3 bell peppers of varying colors ( red, purple and yellow work well)
One cucumber peeled, seeded and diced into 1/4 inch cubes
10 to 12 leaves of purple basil rough chopped
1/4 cup apple cider vinegar
3/4 cup extra virgin olive oil
Salt, Pepper
Toss all ingredients together in large bowl. Add salt and pepper to taste.

Tomatoes

1 red Heirloom tomato, sliced thin
1 yellow Heirloom tomato, sliced thin
Salt and pepper to taste

Presentation:

Spread the tomato slices on a plate in a circular pattern. Alternating colors look nice but red on one side and yellow on the other looks good, too.
Place about 1/4 cup of the orzo salad onto the tomato slices.
Arrange 4 or 5 of the lamb slices in a star pattern on top of the orzo salad.
Garnish with a purple basil leaf.