| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Meats | 4 | Servings | |
INGREDIENTS
| 2 | Lean center-cut lamb leg | |
| steaks 10-ounce 1/2 | ||
| inch thick | ||
| Vegetable cooking spray | ||
| 2 | T | Honey |
| 2 | t | Minced fresh sage |
| 1/2 | t | Grated orange rind |
| 1/4 | t | Salt |
| 1/4 | t | Coarsely ground pepper |
| Fresh sage leaves | ||
| optional |
INSTRUCTIONS
Trim fat from steaks. Place steaks on a broiler rack coated with cooking spray; place rack on a broiler pan. Combine honey and next 4 ingredients in a bowl; stir well. Brush half of honey mixture over steaks; broil 3 inches from heat for 4 minutes. Turn steaks over, and brush with remaining honey mixture; broil for 4 minutes or to desired degree of doneness. Yield: 4 servings (serving size: 3 ounces lamb). Per serving: 445 Calories; 31g Fat (63% calories from fat); 32g Protein; 9g Carbohydrate; 124mg Cholesterol; 234mg Sodium Serving Ideas : Garnish with fresh sage leaves, if desired. Recipe by: Cooking Light, May/Jun 1993, page 91 Posted to MC-Recipe Digest V1 #419 by igor@digex.net on Jan 28, 1997.
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