Post by wilderness on Oct 25, 2020 5:20:19 GMT -5
Jacques Pepin's Grilled Leg of Lamb Steaks-annrms
1. 2 1-inch thick lamb leg steaks with center bone
2. 1/3 cup (about 24 leaves) lightly packed mint leaves
3. 1-½ jalapeno, minced
4. 1 tablespoon fresh ginger (Used Spice Island from produce section. Refrigerate after opening.)
5. 2-3 cloves garlic, minced
6. 2 tablespoons apricot jam
7. 1 tablespoon soy sauce
8. 3 tablespoons water
9. 1 tablespoon vegetable oil
Place ingredients 2-9 in a mini-processor and process until liquefied. Scrape into ziplock bag. Place steaks in bag, seal. Toss to distribute marinade on steaks. Refrigerate at least 2 hours.
Prepare grill. Remove steaks from ziplock. Dry off with paper towels. Grill to desired doneness. Remove to cutting board and tent with foil for 10 minutes to redistribute juices. Slice and serve.
Note: You can bring the marinade to a boil and use as a sauce, if desired.
