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

Register to view this article

Already a member? .