Serves: 4
Total Calories: 66

FOR THE MARINADE:
1/2 cup soy sauce
1/2 cup sake
1/2 cup fresh orange juice
1/4 cup fresh lemon juice
2 tablespoons light brown sugar
1 teaspoon freshly ground black pepper

4 , sirloin lamb steaks, , each about 3/4 inch thick
vegetable oil

TO MAKE THE MARINADE: In a small saucepan whisk together the marinade ingredients. Bring the mixture to a boil, stirring to dissolve the sugar. Set aside to cool to room temperature.

Trim the lamb steaks of nearly all fat. Place the steaks in a large, resealable plastic bag and pour in the cooled marinade. Press the air out of the bag and seal tightly. Turn the bag several times to distribute the marinade, place the bag in a bowl, and refrigerate for 2 to 8 hours, turning occasionally.

Remove the steaks from the bag and discard the marinade. Pat the steaks dry with paper towels. Lightly brush or spray both sides of th steaks with the vegetable oil. Grill over Direct Medium heat until the lamb is medium rare, 5 to 7 minutes, turning once halfway through grilling time. Serve hot.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 66
Calories from Fat: 0

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