Mexican Barbecued Lamb Steaks
| Serving Size | 8 |
|---|---|
| Prep Time | 10 mins. |
| Cook Time | 15 mins. |
Ingredients
- 1 tablespoon 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”- 1” thick
Preparation
- 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” from medium-hot coals for 7 to 10 minutes per side or to desired degree of doneness: 145° for medium-rare, 160° for medium, 170° for well. Baste chops frequently with sauce during the last 7 minutes of cooking.
Mexican Barbecued Lamb Steaks
8
Prep: 10 mins.
Cook: 15 mins.
Preparation
- 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” from medium-hot coals for 7 to 10 minutes per side or to desired degree of doneness: 145° for medium-rare, 160° for medium, 170° for well. Baste chops frequently with sauce during the last 7 minutes of cooking.
Ingredients
- 1 tablespoon 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”- 1” thick
