Print this recipe
8 servings
Preparation time: 20 minutes
Marinate time: 4 to 8 hours
Cook time: 30 minutes
| 2/3 |
cup olive oil |
| 1-1/2 |
teaspoons grated lemon pee |
| 1/3 |
cup lemon juice |
| 3 |
cloves garlic, finely chopped |
| 1-1/2 |
teaspoons chili powder |
| 2 |
American Lamb leg steaks, cut 3/4-inch thick |
| 3 |
cups chicken broth |
| 2 |
teaspoons dried oregano leaves, crushed |
| 2 |
teaspoons garlic salt |
| 6 |
saffron threads or 1/4 teaspoon turmeric |
| 1-1/2 |
cups rice |
| 1/2 |
cup finely chopped red bell peppers |
| 1/2 |
cup finely chopped green bell peppers |
| 1 |
jar (6-1/2 ounces) marinated artichoke hearts, drained and coarsely chopped |
| 1-1/3 |
cups frozen peas, thawed |
| 1 |
cup chopped Roma tomatoes |
| 1/4 |
cup slivered almonds, toasted |
| 1/4 |
cup thinly sliced green onions |
In a small bowl, combine oil, lemon peel, lemon juice, garlic and chili powder.
In 13 x 9-inch baking dish, arrange lamb steaks in a single layer. Pour on 1/3 cup marinade. Cover and refrigerate, marinating 4 to 8 hours, turning twice.
In medium pan with lid, combine broth, oregano, garlic salt and saffron. Bring to a boil; stir in rice. Cover, lower heat to simmer and cook for 20 minutes; cool slightly.
To Broil: Place lamb steaks on broiler pan. Broil 4 inches from heat source for about 4 to 5 minutes per side or to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well.
To Grill: Cook over medium-hot coals. Grill lamb steaks 4 inches from coals for about 5 to 6 minutes per side or to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well. Slice cooked lamb into 1/4-inch thick strips; cover and set aside.
In a large bowl, combine cooked rice, red and green peppers, artichoke hearts, peas, tomatoes, almonds, green onions and lamb. Add remaining 2/3 cup dressing and toss.
Nutrition per serving: 633 calories, 28 g protein, 44 g carbohydrate, 39 g total fat (55% calories from fat), 81 mg cholesterol, 4 g fiber, 981 mg sodium, 8 mg niacin, 0.35 mg vitamin B6, 2 mcg vitamin B12, 5 mg iron, 4 mg zinc.
Recipe and image provided by the American Lamb Board
Legs | Racks
| Loins |
Roasts | Variety
| Marinades |
