Lamb Steak with Red Pepper Relish
Instructions:
- Lamb steak, an often overlooked cut, is simply a thick crosswise slice of lamb leg that is every bit as delicious as you’d expect.
- 1â„3 cup cider vinegar
- 1â„4 cup sugar
- 11â„4 teaspoons salt
- pinch dried thyme, crumbled
- pinch fennel seeds, crushed
- 2 small red peppers, chopped
- 1 medium Golden Delicious apple, peeled, cored, and chopped
- 2 jalapeño chiles, seeded and finely chopped
- 1 center-cut lamb steak, 1 inch thick (11â„2 pounds), or 8 lamb loin chops, 1 inch thick (4 ounces each)
- In 2-quart saucepan, combine vinegar, sugar, 1 teaspoon salt, thyme, and fennel seeds; heat to boiling over high heat. Add red peppers, apple, and jalapeños; heat to boiling. Reduce heat and simmer, stirring occasionally, until liquid has evaporated, 15 to 20 minutes. Keep warm.
- Meanwhile, preheat broiler. Sprinkle lamb with remaining 1â„4 teaspoon salt. Place lamb on rack in broiling pan. Place pan in broiler at closest position to heat source and broil lamb 5 minutes.
- Turn lamb and broil 5 minutes longer for medium-rare or until desired doneness. Serve lamb with warm red pepper relish. Makes 4 main-dish servings