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