Recipe information
Yield
Serves 2
Ingredients
1/2 cup sour cream
2 teaspoons prepared horseradish
1 tablespoon chopped fresh mint
1 tablespoon Dijon mustard
1 large garlic clove, minced
2 3/4-inch-thick lamb leg steaks
Salt
Pepper
Preparation
Step 1
Combine first three ingredients. Set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
Step 2
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.
