Title: Grilled Lamb with Horseradish-Mint Sauce
Categories: May 1990
Yield: 1 servings

1/2 c Sour cream
2 ts Prepared horseradish
1 tb Chopped fresh mint
1 tb Dijon mustard
1 lg Garlic clove; minced
2 Lamb leg steaks;
-(3/4-inch-thick)
Salt and pepper

Combine first three ingredients. Set aside. (Can be prepared 1 day ahead.
Cover and refrigerate.)

Prepare barbecue (medium-high heat) or preheat broiler. Combine mustard and
garlic and rub on both sides of lamb. Season with salt and pepper. Grill
lamb to desired doneness, about 5 minutes per side for medium-rare. Serve
immediately with sauce.

Serves 2.

Bon Appetit May 1990

Converted by MC_Buster.

Converted by MM_Buster v2.0l.