2 fresh fennel bulbs
1 cup chicken broth
1 American Lamb center cut leg steak (about 1 pound), 1-inch thick
salt and pepper, to taste
4 teaspoons cornstarch
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cardamom or ginger
1/2 cup 2% milk
Servings: 4
1. Thinly slice fennel. In medium saucepan combine broth and fennel slices. Bring to a boil and reduce heat. Cover and simmer 8 minutes or until tender; remove from broth, reserve broth.
2. Sprinkle lamb steak lightly with salt and pepper.
3. To Grill: Cook over medium-hot coals. Grill 4 inches over coals for 14 to 18 minutes or to desired degree of doneness, turning once. Cover and let stand 10 minutes.
4. To Broil: Cook 4 inches from heat source. Broil for 14 to 18 minutes or to desired degree of doneness, turning once.
5. In small bowl, combine cornstarch, nutmeg and cardamom. Add milk; mix well. In pan combine milk mixture and broth. Cook and stir until thickened and bubbly.
6. Pour hot sauce over fennel and serve with sliced lamb steak.
1 cup chicken broth
1 American Lamb center cut leg steak (about 1 pound), 1-inch thick
salt and pepper, to taste
4 teaspoons cornstarch
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cardamom or ginger
1/2 cup 2% milk
Servings: 4
1. Thinly slice fennel. In medium saucepan combine broth and fennel slices. Bring to a boil and reduce heat. Cover and simmer 8 minutes or until tender; remove from broth, reserve broth.
2. Sprinkle lamb steak lightly with salt and pepper.
3. To Grill: Cook over medium-hot coals. Grill 4 inches over coals for 14 to 18 minutes or to desired degree of doneness, turning once. Cover and let stand 10 minutes.
4. To Broil: Cook 4 inches from heat source. Broil for 14 to 18 minutes or to desired degree of doneness, turning once.
5. In small bowl, combine cornstarch, nutmeg and cardamom. Add milk; mix well. In pan combine milk mixture and broth. Cook and stir until thickened and bubbly.
6. Pour hot sauce over fennel and serve with sliced lamb steak.
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