| 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.
A Message from our Provider:
“Jesus: he understands”