These flavor-packed lamb steaks will add a punch to your next barbeque.
Prep Time10 minsCook Time15 minsTotal Time25 mins
BARBEQUE SAUCE
1 tbsp olive oil
1 cup finely chopped onion
1 cup brown sugar, packed
1 can tomato sauce (15 ounce)
1 tsp garlic powder
1 tsp pepper
1 tsp Worcestershire sauce
1 tsp red pepper sauce
1 can diced green chiles (4 ounce)
1 tsp chili powder
LAMB
3 American Lamb sirloin steaks or 6 shoulder chops (approximately 2 pounds), cut 3/4 to 1-inch thick
BBQ SAUCE
1Heat the oil in a large skillet over medium-high heat. Add the onion and sauté for 4 minutes. Add the brown sugar and stir until melted. Add the tomato sauce, garlic powder, pepper, Worcestershire sauce, red pepper sauce, chiles, and chili powder, stir, and heat through. Remove from the heat and set aside.
LAMB
2heat the coals to medium-hot. Pour half the sauce into a bowl and get a basting brush. Allow the lamb to sit at room temperature for 30 minutes prior to grilling.
3Grill the lamb steaks four inches from the coals for 7 to 10 minutes per side or to desired degree of doneness: 145ºF for medium-rare, 160°F for medium or 170°F for well. Baste the steaks frequently with the sauce during the last 7 minutes of cooking.
4Remove the steaks and serve with the remaining barbeque sauce.
Recipe and image provided by the American Lamb Board
Ingredients
BARBEQUE SAUCE
1 tbsp olive oil
1 cup finely chopped onion
1 cup brown sugar, packed
1 can tomato sauce (15 ounce)
1 tsp garlic powder
1 tsp pepper
1 tsp Worcestershire sauce
1 tsp red pepper sauce
1 can diced green chiles (4 ounce)
1 tsp chili powder
LAMB
3 American Lamb sirloin steaks or 6 shoulder chops (approximately 2 pounds), cut 3/4 to 1-inch thick
Directions
BBQ SAUCE
1Heat the oil in a large skillet over medium-high heat. Add the onion and sauté for 4 minutes. Add the brown sugar and stir until melted. Add the tomato sauce, garlic powder, pepper, Worcestershire sauce, red pepper sauce, chiles, and chili powder, stir, and heat through. Remove from the heat and set aside.
LAMB
2heat the coals to medium-hot. Pour half the sauce into a bowl and get a basting brush. Allow the lamb to sit at room temperature for 30 minutes prior to grilling.
3Grill the lamb steaks four inches from the coals for 7 to 10 minutes per side or to desired degree of doneness: 145ºF for medium-rare, 160°F for medium or 170°F for well. Baste the steaks frequently with the sauce during the last 7 minutes of cooking.
4Remove the steaks and serve with the remaining barbeque sauce.
Mexican Barbecued Lamb Steaks
Leave a Reply
Want to join the discussion?Feel free to contribute!