LAMB SIRLOIN WITH HAZELNUT SAUCE
• 1 lb. boneless American lamb sirloin steaks, cut 3/4" thick
• 1-1/2 slices firm-textured whole wheat bread, torn in small cubes
• 1/4 cup beef broth
• 2 tablespoons apple juice or white wine
• 1/3 cup roasted Oregon hazelnuts
• 2 garlic cloves, minced
• 1 tablespoon white wine vinegar
• 1 teaspoon olive oil
• dash ground red pepper
• 1 tablespoon fresh snipped parsley
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
whole Oregon hazelnuts (optional)
In a small bowl, combine bread cubes, broth and apple juice.
Let stand 5 minutes.
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 several hours.
Sprinkle lamb steaks with salt and black pepper.
Broil or grill four inches from heat for 3 to 5 minutes.
Turn and broil or grill 3 to 5 minutes or until desired doneness.
Stir parsley into sauce and serve with lamb steaks.
Garnish with nuts, if desired.
Oregon Hazelnuts
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