LAMB STEAKS MARINATED IN MINT AND SHERRY The marinade in this recipe is extremely quick to prepare, and is the key to its success: the sherry imparts a wonderful tang to the meat. 6 large lamb steaks or 12 smaller chops FOR THE MARINADE 2 tablespoons chopped fresh mint leaves 1 tablespoon black peppercorns 1 medium onion, chopped 1/2 cup sherry 4 tablespoons extra virgin olive oil 2 garlic cloves

Finely chop the mint leaves and peppercorns in a food processor. Add the onion and process again until smooth. Add the rest of the marinade ingredients and process until completely mixed. The marinade should have a thick consistency.

Add the marinade to the meat and cover with plastic wrap. Place in the refrigerator to marinate overnight.

Cook the steaks on a medium grill for 10-15 minutes, basting occasionally with the marinade.

Serves 6.

[The Barbecue and Grill Book, Sizzling Ideas for Delicious Outdoor Eating - Christine France]