Grilled Lamb with Spanish Sherry Sauce

Recipe By: American Lamb Council
Makes 6 servings
1-1/2 lbs. lean American lamb leg steaks, cut 1-inch thick
3 russet potatoes, cut in 8 wedges each
1 red bell pepper, cut in 8 strips
1 green bell pepper, cut in 8 strips
1 yellow bell pepper, cut in 8 strips
1/2 cup unsweetened apple juice
1/2 cup honey
2 Tablespoons tomato paste
2 Tablespoons red wine vinegar
2 Tablespoons onion, minced
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon black pepper, freshly ground
Spanish Sherry Sauce: In small saucepan, combine sherry, honey, tomato paste, red wine vinegar, onion, garlic, Worcestershire sauce and pepper. Simmer five minutes. Makes 1 1/4 cups. Ignite coals in barbecue; allow to burn until bright red and covered with gray ash. Grill steaks and vegetables 4 inches from coals, cooking 5-6 minutes. Turn lamb and vegetables and brush with sherry sauce; cook an additional 5 minutes. Turn lamb, brush with sherry sauce and cook 2-3 minutes longer for medium-rare. Grill vegetables to desired degree of doneness. Cut lamb steaks into thirds and serve with grilled vegetables.

Tip: To shorten potato cooking time, microwave potatoes 10-12 minutes before grilling.