Grilled lamb with horseradish-mint sauce

Yield: 1 servings

Measure Ingredient
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.

Serves 2.

Bon Appetit May 1990

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Converted by MM_Buster v2.0l.

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