1 pound American Lamb steak, center leg or sirloin, 1-inch thick (1 to 1 1/4)
2 tablespoons lemon juice
2 tablespoons honey
1 tablespoon olive oil
1 tablespoon finely chopped parsley
1 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
Servings: 4
1. Combine lemon juice, honey, oil, parsley, cumin, salt and cayenne. Mix well. Brush meat with basting sauce.
2. To Broil: Broil 5 inches from heat source for 4 minutes. Turn and brush again with sauce. Broil 4 to 6 additional minutes or to desired degree of doneness. Cover and let steak stand for 10 minutes before slicing. Internal temperature will rise approximately 10 degrees.
3. To Grill: Cook over medium-hot coals. Grill 4-inches from coals for 4 minutes, turn and brush with sauce. Grill 4 to 6 additional minutes or to desired degree of doneness. Cover and let steak stand for 10 minutes before slicing. Internal temperature will rise approximately 10 degrees.
2 tablespoons lemon juice
2 tablespoons honey
1 tablespoon olive oil
1 tablespoon finely chopped parsley
1 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
Servings: 4
1. Combine lemon juice, honey, oil, parsley, cumin, salt and cayenne. Mix well. Brush meat with basting sauce.
2. To Broil: Broil 5 inches from heat source for 4 minutes. Turn and brush again with sauce. Broil 4 to 6 additional minutes or to desired degree of doneness. Cover and let steak stand for 10 minutes before slicing. Internal temperature will rise approximately 10 degrees.
3. To Grill: Cook over medium-hot coals. Grill 4-inches from coals for 4 minutes, turn and brush with sauce. Grill 4 to 6 additional minutes or to desired degree of doneness. Cover and let steak stand for 10 minutes before slicing. Internal temperature will rise approximately 10 degrees.
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