Mexican Barbecued Lamb Steaks
|American lamb sirloin steaks/6 shoulder chops cut 3/4 to 1 inch thick||3|
|Vegetable oil||1 Tablespoon|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Canned tomato sauce||15 Ounce (1 Can)|
|Canned diced green chilies||4 Ounce (1 Can)|
|Worcestershire sauce||1 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Hot pepper sauce||1⁄4 Teaspoon|
Heat oil in large skillet over medium-high heat until hot; add onion.
Cook and stir until onion is transparent.
Add brown sugar; stir until dissolved.
Stir in all remaining ingredients except lamb; heat thoroughly.
Brush sauce mixture on lamb.
Grill over moderately hot coals, basting lamb frequently with sauce mixture, until thermometer registers 150°F for medium-rare or 160°F for medium.