Loin Lamb Steaks With Rosemary

1. 1

   Preheat an outdoor charcoal or gas grill or preheat the broiler to high.

2. 2

   Sprinkle the steaks on both sides with salt and pepper and place them in one layer in a flat dish.

3. 3

   Cut off and discard the stems of the mushrooms to make flat caps.

4. 4

   Put the lemon juice in a small bowl and add salt and pepper to taste.

5. 5

   Beat the juice while adding the olive oil.

6. 6

   Crumble the rosemary and add it to the sauce.

7. 7

   Arrange the mushroom caps over the lamb steaks and spoon the sauce over all.

8. 8

   Turn the mushroom caps so that they are coated with the sauce.

9. 9

   If the steaks are to be broiled, place them on a rack in one layer with the mushrooms arranged stem side down, about 3 inches from the source of heat.

10. 10

    Leave the broiler door open.

11. 11

    Cook about 3 minutes and turn the steaks and mushrooms.

12. 12

    Continue broiling on the other side about 3 minutes.

13. 13

    If the steaks are to be grilled, arrange them on a grill and arrange the mushrooms cap side down.

14. 14

    Cook 4 minutes on one side and turn the meat and mushrooms.

15. 15

    Cook 3 to 4 minutes on the other side.

* Per serving · 4 servings · Values may vary.

No additional tips available.