Grilled Lamb With Horseradish-mint Saucelamb, sauces 1/2 cup sour cream 2 teaspoons prepared horseradish 1 tablespoon chopped fresh mint 1 tablespoon dijon mustard 1 large 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. |
