Lamb Steaks with Citrus Black Beans
Recipe courtesy of the American Lamb Board.
1 (15-ounce) can black beans, drained and rinsed
1/2 cup orange juice
1 tablespoon lemon juice
1/2 cup finely chopped onion
1/2 cup chopped green or red bell peppers
2 cloves garlic, finely chopped
1 teaspoon grated orange peel
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1 to 1 1/4 pounds American Lamb leg steak, cut 3/4-inch thick
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
1 large orange, sectioned or 1 can
1 (11-ounce) can mandarin orange, sliced
- Mash 1/2 cup of the black beans and stir in orange juice and lemon juice. Blend well, set aside.
- Spray skillet with nonstick cooking spray. Cook onion, bell pepper and garlic until tender. Stir in bean mixture, whole black beans, orange peel, red pepper flakes and salt. Bring to boil. Reduce heat; cook and stir, uncovered, for about 5 minutes or until slightly thickened. Keep warm.
- Remove round bone from lamb steak and cut into 4 portions. Rub garlic salt and pepper into meat.
- To Broil: Cook 4 inches from heat source. Broil for 5 to 7 minutes per side or to desired degree of doneness: 145°F for medium-rare, 160°F for medium or 170°F for well. Cover and let steak stand for 10 minutes. Temperature will rise approximately 10°.
- To Grill: Cook lamb over medium-hot coals. Grill steaks 5 to 7 minutes per side or to desired degree of doneness: 145°F for medium-rare, 160°F for medium or 170°F for well. Cover and let stand for 10 minutes. Temperature will rise approximately 10°.
- Gently stir orange sections into bean mixture; heat through. Slice lamb steaks and serve with black beans.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 378; Total Fat: 18g; Cholesterol: 81mg; Total Carbs: 30g; Fiber: 9g; Protein: 28g; Sodium: 703mg.
Recipe and photograph courtesy of the American Lamb Board.