| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | May 1990 | 1 | servings | |
INGREDIENTS
| 1/2 | c | Sour cream |
| 2 | ts | Prepared horseradish |
| 1 | tb | Chopped fresh mint |
| 1 | tb | Dijon mustard |
| 1 | lg | Garlic clove; minced |
| 2 | Lamb leg steaks; (3/4-inch-thick) | |
| Salt and pepper |
INSTRUCTIONS
Combine first three ingredients. Set aside. (Can be prepared 1 day ahead. Cover and refrigerate.) Prepare barbecue (medium-high heat) or preheat broiler. Combine mustard and garlic and rub on both sides of lamb. Season with salt and pepper. Grill lamb to desired doneness, about 5 minutes per side for medium-rare. Serve immediately with sauce. Serves 2. Bon Appetit May 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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