Active Time
30 MIN
Total Time
1 HR 30 MIN
Yield
Serves : 4

How to Make It

Step 1    

In a small bowl, mix the lime juice and zest with the sugar, 1 tablespoon of the fish sauce and one half of the minced jalapeños. Stir to dissolve the sugar, then stir the oil into the salsa.

Step 2    

In a small saucepan of boiling water, blanch the mint leaves just until wilted. Drain, refresh under cold water and drain again. Squeeze the mint dry, then mince; stir into the salsa with the scallion.

Step 3    

In a small bowl, mix the remaining 1 tablespoon of fish sauce, 2 tablespoons of mint and half of the jalapeños with the garlic and honey. Spread over the lamb steaks and refrigerate for 1 hour.

Step 4    

Light a grill; lightly oil the grate. Season the lamb with salt and pepper. Grill the steaks over a medium-hot fire, turning once, until browned, about 8 minutes for medium. Serve with the salsa.

Suggested Pairing

An acerbic, herbaceous Cabernet-Merlot blend complements the grilled lamb and tangy salsa. Look for one from New Zealand.

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