6 sirloin lamb steaks
1/2 cup vegetable oil
1/4 cup lemon juice
1/4 cup red wine vinegar
1/4 cup strong black coffee
1 teaspoon Dijon mustard
1/2 teaspoon curry powder
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/4 teaspoon savory
1 teaspoon salt
1/4 teaspoon pepper
Instructions:
Have butcher cut 1-inch thick steaks from the sirloin part of the
lamb leg. Mix all remaining ingredients in a large bowl and marinate
the steaks, 4 hours to overnight. Grill quickly over very hot fire,
about 4 to 6 minutes per side. Serve with rice or grain pilaf, honeyed
carrots, and a chilled green salad.
