Ingredients:
2 Trimmed Lamb Leg Steaks
1 Teaspoon Of Johnny's Garlic Salt With Parsley
1 Tablespoons Of Fresh Grated Orange Rind
1/4 Cup Of Real Melted Butter
2 Large Sliced Oranges
2 Tablespoons Of C&H Brown Sugar
1 Teaspoon Of Dried Mint Flakes
1/2 Teaspoon Of Fresh Ground Gingerroot
1/4 Teaspoon Of McCormick Ground Cloves
Information:
Serving Size 2
330 Calories Per Serving
18 Grams Of Fat
Preparation Instructions:
To start this recipe, you will first need to take out a cooking skillet and add in the butter and brown sugar. Heat the butter and brown sugar over medium heat until they have both completely melted. Next pour the butter sugar mixture into a mixing bowl, along with the garlic salt with parsley, grated orange rind, mint flakes, ground gingerroot, and ground cloves. Using a metal whisk, rapidly stir these ingredients together until you have a smooth and even sauce. Once your sauce is ready, place your lamb steaks into the bowl, smother them with sauce, then using toothpicks wrap your steaks with the orange slices. Place a lid on your container, then slide the container into the refrigerator so that your steaks can chill for four to eight hours. Once your steaks are ready to cook, fire up your backyard barbecue to medium high heat, and then toss on your lamb steaks. Cook each side of the steak for roughly seven minutes. While your steaks are cooking baste them with the marinade sauce, so that the steaks are kept tender and juicy. Serve the barbecued lamb steaks hot off the grill with a side dish of boiled green peas and steamed white rice. We hope you enjoy this recipe, please be sure to check out our many other unique and delicious recipes.
