Mexican Barbecued Lamb Steaks

    

December 13, 2015

These flavor-packed lamb steaks will add a punch to your next barbeque.

  • Prep: 10 mins
  • Cook: 15 mins
  • Yields: 8 Servings

Ingredients

BARBEQUE SAUCE

1 tbsp olive oil

¼ cup finely chopped onion

¼ cup brown sugar, packed

1 can tomato sauce (15 ounce)

¼ tsp garlic powder

¼ tsp pepper

1 tsp Worcestershire sauce

¼ tsp red pepper sauce

1 can diced green chiles (4 ounce)

½ tsp chili powder

LAMB

3 American Lamb sirloin steaks or 6 shoulder chops (approximately 2 pounds), cut 3/4 to 1-inch thick

Directions

BBQ SAUCE

1Heat the oil in a large skillet over medium-high heat. Add the onion and sauté for 4 minutes. Add the brown sugar and stir until melted. Add the tomato sauce, garlic powder, pepper, Worcestershire sauce, red pepper sauce, chiles, and chili powder, stir, and heat through. Remove from the heat and set aside.

LAMB

1heat the coals to medium-hot. Pour half the sauce into a bowl and get a basting brush. Allow the lamb to sit at room temperature for 30 minutes prior to grilling.

2Grill the lamb steaks four inches from the coals for 7 to 10 minutes per side or to desired degree of doneness: 145ºF for medium-rare, 160°F for medium or 170°F for well. Baste the steaks frequently with the sauce during the last 7 minutes of cooking.

3Remove the steaks and serve with the remaining barbeque sauce.

Recipe and image provided by the American Lamb Board

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