Yield: 1 servings
|½ cup||Sour cream|
|2 teaspoons||Prepared horseradish|
|1 tablespoon||Chopped fresh mint|
|1 tablespoon||Dijon mustard|
|1 large||Garlic clove; minced|
|2||Lamb leg steaks; (3/4-inch-thick)|
|Salt and pepper|
Combine first three ingredients. Set aside. (Can be prepared 1 day ahead.
Cover and refrigerate.)
Prepare barbecue (medium-high heat) or preheat broiler. Combine mustard and garlic and rub on both sides of lamb. Season with salt and pepper. Grill lamb to desired doneness, about 5 minutes per side for medium-rare. Serve immediately with sauce.
Bon Appetit May 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.