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Lamb Steak with Mint Chutney

Lamb Steak with Mint ChutneyRecipe courtesy of the American Lamb Board.

Recipe Ingredients:

Mint Chutney:
1/2 cup golden raisins
1/3 cup white wine vinegar
1/3 cup mint jelly
1/4 cup fresh ginger root
1/4 cup finely chopped onion

Lamb Steak:
1 pound American Lamb sirloin or leg steak, 1-inch thick
1 teaspoon lemon pepper

Cooking Directions:

  1. For Mint Chutney: In a small saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 6 min.. Pour into bowl. Cover and chill 2 to 4 hours.
  2. For Lamb Steak: Cut lamb into 4 portions. Sprinkle lightly with lemon pepper.
  3. To Broil: Cook lamb 4-inches from heat source for 7 to 10 minutes on each side or to desired degree of doneness: 145°F (162.7°C) for medium-rare, 160°F (71.1°C) for medium or 170°F (76.6°C) for well. Cover and let stand for 10 minutes. Internal temperature will rise approximately 10°
  4. To Grill: Cook lamb over medium-hot coals. Grill 4 inch over coals for 7 to 10 minutes on each side or to desired degree of doneness: 145°F (162.7°C) for medium-rare, 160°F (71.1°C) for medium or 170°F (76.6°C) for well. Cover and let stand for 10 minutes. Internal temperature will rise approximately 10°F.
  5. Serve lamb steaks with Mint Chutney.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 348; Total Fat: 17g; Cholesterol: 81mg; Total Carbs: 28g; Fiber: 1g Protein: 22g; Sodium: 173mg.

Recipe and photograph courtesy of the American Lamb Board.