1 tablespoon olive oil
1/4 cup finely chopped onion
1/4 cup brown sugar, packed
1 can tomato sauce (15 ounces)
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 teaspoon worcestershire sauce
1/4 teaspoon red pepper sauce
4 ounces diced green chilies
1/2 teaspoon chili powder
3 American Lamb sirloin steaks or 6 shoulder chops (approximately 2 pounds), cut 3/4 to 1-inch thick
Servings: 8
1. To make barbecue sauce, heat oil over medium-high heat in large skillet. Cook onion for 4 minutes. Add brown sugar; stir until melted. Add remaining ingredients; heat through and set aside.
2. Grill lamb steaks 4 inches from medium-hot 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 chops frequently with sauce during the last 7 minutes of cooking.
1/4 cup finely chopped onion
1/4 cup brown sugar, packed
1 can tomato sauce (15 ounces)
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 teaspoon worcestershire sauce
1/4 teaspoon red pepper sauce
4 ounces diced green chilies
1/2 teaspoon chili powder
3 American Lamb sirloin steaks or 6 shoulder chops (approximately 2 pounds), cut 3/4 to 1-inch thick
Servings: 8
1. To make barbecue sauce, heat oil over medium-high heat in large skillet. Cook onion for 4 minutes. Add brown sugar; stir until melted. Add remaining ingredients; heat through and set aside.
2. Grill lamb steaks 4 inches from medium-hot 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 chops frequently with sauce during the last 7 minutes of cooking.
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