Texas-Style Honey Barbecue Rub

Makes 4 servings
4 (4 oz. each) boneless beef top sirloin steaks
1/4 cup honey
4 cloves garlic, minced
2 teaspoons salt
2 teaspoons medium-grind black pepper
2 teaspoons ground mustard
2 teaspoons chili powder
Rub each steak with 1 Tablespoon of honey. Combine remaining ingredients and rub onto steaks. Let stand 20 to 30 minutes. Barbecue or broil to desired degree of doneness.

Nutrition: 252 Calories * 7.3 g Fat Total * 26.7 g Protein * 76 mg Cholesterol * 19.9 g Carbohydrates * 1147 mg Sodium * 0.8 g Dietary Fiber * 26% Calories from Fat *

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.

Sesame and Maple Crusted Lamp Steaks

Ingredients (4 portions)
 30 ml (2 tbsp.) maple syrup
 Zest of 1 lemon
 15 ml (1 tbsp.) fresh ginger, minced
 125 ml (1/2 cup) fresh coriander, chopped
 45 ml (3 tbsp.) sesame seeds
 Salt and pepper to taste
 8 lamb steak of about 2.5 cm (1") each
 45 ml (3 tbsp.) olive oil
Method
  1.. In a bowl, combine maple syrup, lemon zest, ginger, coriander and sesame seeds.
  2.. Season.
  3.. Coat each lamb steak in the mixture making sure to coat evenly.
  4.. In a non-stick pan, heat olive oil and brown the steaks over medium heat, for 3 to 4 minutes on each side (or until desired doneness).
Source : Fédération des producteurs acéricoles du Québec

Lamb Salad, Saté-Style

# Servings: 8

1/2 medium onion, coarsely chopped
1/4 cup lime juice, divided
2-1/2 tablespoons soy sauce, divided
1 tablespoon granulated sugar
2 cloves garlic, peeled
1-1/2 teaspoon peeled and grated fresh ginger, divided
1/2 teaspoon ground cumin
1 pound boneless American lamb steaks, sirloin or leg
2 tablespoons chunky peanut butter
1 teaspoon brown sugar, packed
1/4 teaspoon cayenne pepper
2 tablespoons peanut oil
1/2 teaspoon salt
1 pound green beans, cut and steamed
1 large yellow, orange or red bell pepper, thinly sliced
1/2 cup chopped roasted peanuts
2 tablespoons finely chopped cilantro or parsley

In blender or food processor, combine onion, 2 tablespoons lime juice, 2 tablespoons soy sauce, sugar, garlic, 1 teaspoon ginger and cumin. Pour into large glass dish. Place lamb in marinade, turning to coat. Cover and refrigerate 4 to 12 hours.

Broil lamb steaks on grill 4 inches from heat source for 8 to 10 minutes on each side. Cool and cut into strips.

In medium bowl, prepare dressing by whisking together peanut butter, remaining 2 tablespoons lime juice, remaining 1-1/2 teaspoons soy sauce, brown sugar, remaining 1/2 teaspoon ginger, cayenne pepper, peanut oil and salt; cover and set aside.

In large bowl, combine lamb, green beans and bell pepper. Toss with dressing. Transfer to serving platter. Garnish with peanuts and cilantro.

LAMB STEAKS With Feta Cheese Sauce

Source: Raichlen’s Indoor Grilling by Steven Raichlen (Workman Publishing, 2004)
Method: Direct
Yield: Serves 4
4 lamb steaks (each about 1/2-inch thick and 6 to 8 ounces)
2 tablespoons olive oil
1 tablespoon dried oregano (preferably Greek)
1 tablespoon minced garlic
Coarse salt (kosher or sea) and freshly ground black pepper
1/4 cup diced sweet onion
1/4 cup chopped fresh flat-leaf parsley
Feta Cheese Sauce (recipe follows)
1. Place the lamb steaks in a baking dish and brush both sides with the olive oil. Sprinkle the oregano and garlic over both sides of the steaks, then season them with salt and pepper. Let the lamb marinate for 30 minutes.
2. Preheat the grill to high.
3. When ready to cook, place the lamb steaks directly on the grill grate and cook until nicely brown and to the desired degree of doneness, 3 to 4 minutes per side for medium rare; 5 to 6 minutes per side for medium. To test for doneness, use the poke method: When cooked to medium-rare, the meat should be gently yielding.
3. Meanwhile, place the onion and parsley in a bowl and stir to mix. Set aside until ready to serve.
4. Transfer the lamb steaks to a platter or plates and let rest for 2 minutes. Sprinkle the onion and parsley mixture over the lamb and serve the Feta Cheese Sauce on the side.

Feta Cheese Sauce

Yield: Makes about 1 cup
3 ounces feta cheese, drained and crumbled (about 6 tablespoons)
1/4 cup milk or water
3 tablespoons extra-virgin olive oil
2 tablespoons mayonnaise
2 teaspoons sweet paprika
1/2 teaspoon hot red pepper flakes
About 3 tablespoons heavy (whipping) cream
1 teaspoon fresh lemon juice, or more to taste
Coarse salt (kosher or sea; optional) and freshly ground black pepper
Place the feta, milk, olive oil, mayonnaise, paprika, and hot pepper flakes in a blender and puree until smooth. Add the cream and lemon juice and puree just to mix; overblending the cream may cause it to curdle. The sauce should be thick but pourable.
If it’s too thick, add up to 1 tablespoon more cream. Taste for seasoning, adding more lemon juice as necessary, and salt and pepper, if desired, to taste.

© 2006 Steven Raichlen | site design Benjamin Wilchfort