Lamb sirloin with hazelnut sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Boneless American lamb sirloin steaks, cut 3/4\" thick |
| 1½ | slice | Whole wheat bread (firm-textured), torn in small cubes |
| ¼ | cup | Beef broth |
| 2 | tablespoons | Apple juice or white wine |
| ⅓ | cup | Roasted Oregon hazelnuts |
| 2 | Garlic cloves; minced | |
| 1 | tablespoon | White wine vinegar |
| 1 | teaspoon | Olive oil |
| 1 | dash | Ground red pepper |
| 1 | tablespoon | Fresh snipped parsley |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Ground black pepper |
| Whole Oregon hazelnuts (optional) | ||
Directions
In a small bowl, combine bread cubes, broth and apple juice. Let stand 5 minutes. In food processor or blender, grind hazelnuts. Add bread mixture, garlic, white wine vinegar, olive oil and red pepper.
Process until smooth. Spoon into bowl and chill several hours.
Sprinkle lamb steaks with salt and black pepper. Broil or grill four inches from heat for 3 to 5 minutes. Turn and broil or grill 3 to 5 minutes or until desired doneness. Stir parsley into sauce and serve with lamb steaks. Garnish with nuts, if desired.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board