Lamb Steak with Mint Chutney
Refreshing mint chutney awakens the palate when paired with simple lemon pepper lamb steak.
- 1 pound American Lamb sirloin or leg steak, 1-inch thick
- 1 teaspoon lemon pepper
- Mint Chutney1/2 cup golden raisins
- 1/3 cup white wine vinegar
- 1/3 cup mint jelly
- 1/4 cup finely chopped crystalized ginger
- 1/4 cup finely chopped onion
- Cut lamb into 4 portions. Sprinkle lightly with lemon pepper.
- To BroilCook lamb 4 inches from heat source for 7 to 10 minutes on each side or to desired degree of doneness: 145° F for medium-rare, 160° F for medium, or 170° F for well. Cover and let stand for 10 minutes. Internal temperature will rise approximately 10 degrees
- To GrillCook lamb over medium-hot coals. Grill 4 inches over coals for 7 to 10 minutes on each side or to desired degree of doneness: 145° F for medium-rare, 160° F for medium, or 170° F for well. Cover and let stand for 10 minutes. Internal temperature will rise approximately 10 degrees. Serve with Mint Chutney.
- Mint ChutneyIn a small saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 6 minutes. Pour into bowl. Cover and chill 2 to 4 hours.
Defrosting Lamb: Thaw frozen lamb in the refrigerator overnight or for faster thawing, use a microwave oven, following the manufacturer's directions. Do not thaw frozen lamb at room temperature.
Calories from Fat 53 (16%)
(9%)Total Fat 6g
(10%)Saturated Fat 2g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Total Carbohydrate 49g
(4%)Dietary Fiber 1g
Sugar Alcohols 0g
Copyright © 2016 Healthnotes, Inc. All rights reserved. www.healthnotes.com
Read our healthy recipe definitions.
Learn more about Healthnotes, the company.
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 2016.