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. Cut lamb into 4 portions. Sprinkle lightly with lemon pepper.
2. To Broil: Cook lamb 4 inches from heat source for 7 to 10 minutes on each 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. Internal temperature will rise approximately 10 degrees
3. To Grill: Cook lamb over medium-hot coals. Grill 4 inches over coals for 7 to 10 minutes on each 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. Internal temperature will rise approximately 10 degrees.
4. Serve with Mint Chutney: In small saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 6 minutes. Pour into a bowl. Cover and chill 2 to 4 hours.
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. Cut lamb into 4 portions. Sprinkle lightly with lemon pepper.
2. To Broil: Cook lamb 4 inches from heat source for 7 to 10 minutes on each 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. Internal temperature will rise approximately 10 degrees
3. To Grill: Cook lamb over medium-hot coals. Grill 4 inches over coals for 7 to 10 minutes on each 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. Internal temperature will rise approximately 10 degrees.
4. Serve with Mint Chutney: In small saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 6 minutes. Pour into a bowl. Cover and chill 2 to 4 hours.
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