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,

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