Loin Lamb Steaks With Rosemary

• 6 1-inch thick loin lamb steaks, about 1/2 pound each, or 12 single lamb chops, each 1 inch thick, about 1/4 pound each (see note)
• Salt to taste if desired
• Freshly ground pepper to taste
• 12 large fresh mushrooms, about 1 pound
• 3 tablespoons lemon juice
• 3 tablespoons olive oil
• 1 tablespoon rosemary leaves

1. Preheat an outdoor charcoal or gas grill or preheat the broiler to high.
2. Sprinkle the steaks on both sides with salt and pepper and place them in one layer in a flat dish.
3. Cut off and discard the stems of the mushrooms to make flat caps.
4. Put the lemon juice in a small bowl and add salt and pepper to taste.
5. Beat the juice while adding the olive oil.
6. Crumble the rosemary and add it to the sauce.
7. Arrange the mushroom caps over the lamb steaks and spoon the sauce over all.
8. Turn the mushroom caps so that they are coated with the sauce.
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. Leave the broiler door open.
11. Cook about 3 minutes and turn the steaks and mushrooms.
12. Continue broiling on the other side about 3 minutes.
13. If the steaks are to be grilled, arrange them on a grill and arrange the mushrooms cap side down.
14. Cook 4 minutes on one side and turn the meat and mushrooms.
15. Cook 3 to 4 minutes on the other side.

lamb chops, salt, freshly ground pepper, mushrooms, lemon juice, olive oil, rosemary

Taken from cooking.nytimes.com/recipes/1934 (may not work)