2/3 cup olive oil
1-1/2 teaspoons grated lemon peel
1/3 cup lemon juice
3 cloves garlic, finely chopped
1-1/2 teaspoons chili powder
2 American Lamb leg steaks, cut 3/4-inch thick
3 cups chicken broth
2 teaspoons dried oregano leaves, crushed
2 teaspoons garlic salt
6 saffron threads or 1/4 teaspoon turmeric
1-1/2 cups rice
1/2 cup finely chopped red bell peppers
1/2 cup finely chopped green bell peppers
1 jar (6-1/2 ounces) marinated artichoke hearts, drained and coarsely chopped
1-1/3 cups frozen peas, thawed
1 cup chopped Roma tomatoes
1/4 cup slivered almonds, toasted
1/4 cup thinly sliced green onions
In a small bowl, combine oil, lemon peel, lemon juice, garlic and chili powder.
In 13 x 9-inch baking dish, arrange lamb steaks in a single layer. Pour on 1/3 cup marinade. Cover and refrigerate, marinating 4 to 8 hours, turning twice.
In medium pan with lid, combine broth, oregano, garlic salt and saffron. Bring to a boil; stir in rice. Cover, lower heat to simmer and cook for 20 minutes; cool slightly.
To Broil: Place lamb steaks on broiler pan. Broil 4 inches from heat source for about 4 to 5 minutes per side or to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well.
To Grill: Cook over medium-hot coals. Grill lamb steaks 4 inches from coals for about 5 to 6 minutes per side or to desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well. Slice cooked lamb into 1/4-inch thick strips; cover and set aside.
In a large bowl, combine cooked rice, red and green peppers, artichoke hearts, peas, tomatoes, almonds, green onions and lamb. Add remaining 2/3 cup dressing and toss.
PREP TIME: 20 Minutes
COOK TIME: 30 Minutes