Lamb Sirloin with Hazelnut Sauce
The rich flavor of hazelnuts create a counterpoint and complement to the gamey taste of the grilled lamb steaks.
1 1⁄2 slices firm-textured whole wheat bread, torn in small cubes
1⁄4 cup beef broth
2 tbsp. apple juice or white wine
1⁄3 cup roasted Oregon hazelnuts
2 garlic cloves, minced
1 tbsp. white wine vinegar
1 tsp. olive oil
Dash ground red pepper
1 lb. boneless American lamb sirloin steaks, cut 3⁄4-in. thick
1⁄4 tsp. salt
1⁄4 tsp. ground black pepper
1 tbsp. fresh snipped parsley
Whole Oregon hazelnuts (optional)
1. In a small bowl, combine bread cubes, broth, and apple juice. Let stand 5 min.
2. In food processor or blender, grind hazelnuts. Add bread mixture, garlic, white wine vinegar, olive oil, and red pepper. Process until smooth. Spoon into bowl and chill.
3. Sprinkle lamb steaks with salt and black pepper. Broil or grill 4 in. from heat for 3-5 min. Turn and broil or grill 3-5 min. more, or until desired doneness.
4. Stir parsley into sauce and serve with lamb steaks. Garnish with whole hazelnuts.