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A Recipe From Barbara

Lamb Steaks

1/4 cup olive oil
3 whole garlic cloves, minced
1 teaspoon of crushed black pepper
1 teaspoon of whole dried rosemary
4 lean lamb steaks
2 cups of chicken broth

Pour olive oil in a large saut‚ pan and warm over a medium heat. Add the garlic, black pepper, rosemary and lamb steaks in warmed oil. Cook meat for about 10 minutes per side before adding the chicken broth. Braise in the chicken broth for about 20 minutes until the lamb is no longer pink.

Serve immediately.

Makes four servings.