| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
May 1990 |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sour cream |
| 2 |
t |
Prepared horseradish |
| 1 |
T |
Chopped fresh mint |
| 1 |
T |
Dijon mustard |
| 1 |
|
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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