- 1/2 cup sour cream
- 2 teaspoons prepared horseradish
- 1 tablespoon chopped fresh mint
- 1 tablespoon Dijon mustard
- 1 large garlic clove, minced
- 2 3/4-inch-thick lamb leg steaks
- Salt
- Pepper
- Combine first three ingredients. Set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Prepare barbecue (medium-high heat) or preheat broiler. Combine mustard and garlic and rub on both sides of lamb. Season with salt and pepper. Grill lamb to desired doneness, about 5 minutes per side for medium-rare. Serve immediately with sauce.