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Catholic Recipe: Barbecued Lamb Steaks


  • 3/4 cup honey
  • 1 Tablespoon Kitchen Bouquet
  • 1/4 cup brown sugar
  • 3 Tablespoons lemon juice
  • 1 teaspoon dry mustard
  • 1/2 teaspoon curry powder
  • few grains salt
  • 1/2 teaspoon mint extract
  • 1 leg of lamb (approximately 5 pounds), cut into steaks about 1 inch thick
  • Details

  • Serves: 8-12
  • Prep Time: 30 minutes
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: England

Fortunately, saints don't mind whether you honor them indoors or out. St. Bartholomew is an outdoor man, which is a fortunate thing, because his feast day, August 25, comes right at the height of the barbecue season.

Though St. Bartholomew lived and worked in the Middle East, his day has been widely observed in England. One reason for this is that in the early days of Britain, shepherds and farmers made up a great part of the country's population, and St. Bartholomew's birthday, coming in late August, was an ideal occasion for a harvest type of festival. There were foot races and athletic contests for the young and strong and a rousing banquet with England's favorite feasting meat—juicy mutton, grilled over hot coals—as the pièce de résistance.


Blend honey and Kitchen Bouquet. Add next 5 ingredients. Stir over low heat until sugar dissolves and ingredients are well blended. Cool slightly; stir in mint extract. Arrange lamb steaks on greased grill. Brush generously with sauce. Adjust grill 4 inches above coals. Cook to medium (12 minutes) or well done (14 minutes), turning often and basting with sauce. Serves 8 to 12.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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