15 ounces canned black beans, rinsed and drained
1/2 cup orange juice
1 tablespoon lemon juice
1/2 cup chopped onion
1/2 cup chopped green and or red bell pepper
2 cloves garlic, finely chopped
1 teaspoon finely shredded orange peel
1/2 teaspoon dried red pepper flakes
1/4 teaspoon salt
1 pound American Lamb leg steak, cut 3/4-inch thick (1 to 1 1/4)
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 large orange or 1 drained can (11 ounces) mandarin oranges, sectioned
Servings: 4
1. Mash 1/2 cup of the black beans and stir in orange juice and lemon juice. Blend well, set aside.
2. Spray skillet with nonstick cooking spray. Cook onion, bell pepper and garlic until tender. Stir in bean mixture, whole black beans, orange peel, red pepper flakes and salt. Bring to boil. Reduce heat; cook and stir, uncovered, for about 5 minutes or until slightly thickened. Keep warm.
3. Remove round bone from lamb steak and cut into 4 portions. Rub garlic salt and pepper into meat.
4. To Broil: Cook 4 inches from heat source. Broil for 5 to 7 minutes per side or to desired degree of doneness: 145°F for medium-rare, 160°F for medium or 170°F for well. Cover and let steak stand for 10 minutes. Temperature will rise approximately 10 degrees.
5. To Grill. Cook lamb over medium-hot coals. Grill steaks 5 to 7 minutes per side or to desired degree of doneness: 145°F for medium-rare, 160°F for medium or 170°F for well. Cover and let stand for 10 minutes. Temperature will rise approximately 10 degrees.
6. Gently stir orange sections into bean mixture; heat through. Slice lamb steaks and serve with black beans.
1/2 cup orange juice
1 tablespoon lemon juice
1/2 cup chopped onion
1/2 cup chopped green and or red bell pepper
2 cloves garlic, finely chopped
1 teaspoon finely shredded orange peel
1/2 teaspoon dried red pepper flakes
1/4 teaspoon salt
1 pound American Lamb leg steak, cut 3/4-inch thick (1 to 1 1/4)
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 large orange or 1 drained can (11 ounces) mandarin oranges, sectioned
Servings: 4
1. Mash 1/2 cup of the black beans and stir in orange juice and lemon juice. Blend well, set aside.
2. Spray skillet with nonstick cooking spray. Cook onion, bell pepper and garlic until tender. Stir in bean mixture, whole black beans, orange peel, red pepper flakes and salt. Bring to boil. Reduce heat; cook and stir, uncovered, for about 5 minutes or until slightly thickened. Keep warm.
3. Remove round bone from lamb steak and cut into 4 portions. Rub garlic salt and pepper into meat.
4. To Broil: Cook 4 inches from heat source. Broil for 5 to 7 minutes per side or to desired degree of doneness: 145°F for medium-rare, 160°F for medium or 170°F for well. Cover and let steak stand for 10 minutes. Temperature will rise approximately 10 degrees.
5. To Grill. Cook lamb over medium-hot coals. Grill steaks 5 to 7 minutes per side or to desired degree of doneness: 145°F for medium-rare, 160°F for medium or 170°F for well. Cover and let stand for 10 minutes. Temperature will rise approximately 10 degrees.
6. Gently stir orange sections into bean mixture; heat through. Slice lamb steaks and serve with black beans.
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