Mexican Barbecued Lamb Steaks
Diced green chilies and red pepper sauce deliver some nice heat to these saucy lamb sirloin steaks.
- 1 tablespoons olive oil
- 1/4 cup finely chopped onion
- 1/4 cup brown sugar, packed
- 1 can (15 ounces) tomato sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1 teaspoon worcestershire sauce
- 1/4 teaspoon red pepper sauce
- 1 can (4 ounces) diced green chilies
- 1/2 teaspoon chili powder
- 3 American Lamb sirloin steaks or 6 shoulder chops (approximately 2 pounds), cut 3/4 to 1-inch thick
- To make barbecue sauce, heat oil over medium-high heat in large skillet. Cook onion for 4 minutes. Add brown sugar; stir until melted. Add remaining ingredients; heat through and set aside.
- Grill lamb steaks 4 inches from medium-hot coals for 7 to 10 minutes per side or to desired degree of doneness: 145° F for medium-rare, 160° F for medium, or 170° F for well. Baste chops frequently with sauce during the last 7 minutes of cooking.
Buying Lamb: When buying lamb, look for firm and fine textured meat. The fat should be firm, white and well-trimmed.
Calories from Fat 67 (31%)
(11%)Total Fat 7g
(12%)Saturated Fat 2g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Total Carbohydrate 12g
(5%)Dietary Fiber 1g
Sugar Alcohols 0g
Copyright © 2013 Aisle7. All rights reserved. Aisle7.com
Read our healthy recipe definitions.
Learn more about Aisle7, the company.
Learn more about the authors of Aisle7 products.
The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.