Lemon Lamb Steaks
|Leg lamb steak||4 , cut into 1 inch thick|
|Salad oil||2⁄3 Cup (10.67 tbs)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Onion||1 Medium, chopped|
|Oregano leaves||1 Teaspoon|
Place lamb steaks in a close-fitting dish.
In a bowl, stir together oil, lemon juice, onion, salt, oregano, and pepper; pour over meat.
Turn meat to coat; then cover and refrigerate for at least 4 hours or until next day, turning several times.
Lift meat from marinade and drain briefly
Place on a lightly greased grill 4 to 6 inches above a solid bed of hot coals.
Cook, turning once and basting occasionally with marinade, until meat is well browned on outside but still pink in center; cut to test
Garnish meat with lemon slices and parsley.