Moroccan Lamb Steaks ( slightly adapted from Ally's Kitchen Cookbook pg. 127)
1 tablespoon lemon pepper
1 tablespoon mint
1 tablespoon cumin
1 tablespoon oregano
1 tablespoon basil
1/2 teaspoon red chili pepper
1 teaspoon sea salt
2/3 cup olive oil
4 tablespoons Worcestershire sauce
1 tablespoon prepared mustard stone ground
1 tablespoon minced garlic
1/4 cup pepper jelly
1 zest and juice of 1 lemon
Place all ingredients in a large bowl (except lamb) and whisk together. Add the lamb piercing it with a fork to soak in the marinade. Cover and refrigerate for 1 hour or overnight. These can be baked with marinade in a preheated oven at 350 degrees for around 35 to 40 minutes or grilled outdoors until the desired doneness.
Outstanding recipe a keeper for sure! Enjoy!
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