Grilled New York Lamb Steak

From: Chef Jeff Drew, Snake River Grill, Jackson Hole, WY. Yield: 12 servings.

3 American Lamb top sirloins
1/2 cup tahini
2 tsp. salt
2 tsp. pepper
6 cups bulgur wheat
9 scallions, sliced
3/4 cup Italian parsley, chopped
3/4 cup fresh mint leaves, chopped
1 1/2 cups extra virgin olive oil
3/4 cup fresh lemon juice
to taste, salt and pepper
12 sprigs fresh mint, for garnish

Rub lamb sirloin with tahini,

Register to view the full article

Please register to access this content.

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish