1/4 cups balsamic vinegar
3 tablespoons salt
2 tablespoons dry thyme
1 1/2 tablespoons pepper
1 1/2 tablespoons garlic powder
1 tablespoon ground rosemary
24 5-oz each steaks American lamb top round, cut in half horizontally
Servings: 24
1. In large pan, combine vinegar, salt, thyme, pepper, garlic powder and rosemary. Rub lamb steaks with seasoning and refrigerate for 1 hour.
2. Broil or grill to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well. Slice thin, against the grain. Fan out meat over a bed of wild rice. Serve with a side of seasonal vegetables.
3 tablespoons salt
2 tablespoons dry thyme
1 1/2 tablespoons pepper
1 1/2 tablespoons garlic powder
1 tablespoon ground rosemary
24 5-oz each steaks American lamb top round, cut in half horizontally
Servings: 24
1. In large pan, combine vinegar, salt, thyme, pepper, garlic powder and rosemary. Rub lamb steaks with seasoning and refrigerate for 1 hour.
2. Broil or grill to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well. Slice thin, against the grain. Fan out meat over a bed of wild rice. Serve with a side of seasonal vegetables.
Last edited by a moderator:
