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Nutrition Facts
Serving Size 266 g
(Approx. 2 Servings)
Amount Per Serving
Calories 380 Calories From Fat 100
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 3 g 15%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 1240 mg 52%
Total Carbohydrate 46 g 15%
Dietary Fiber 1 g 4%
Sugars 37 g
Protein 25 g
Vitamin A 2% Iron 10%
Vitamin C 40% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Pikes Peak Barbecued Lamb

Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
2  People


Recipe makes 2 Servings

2 Tsp extra virgin olive oil
1/4 cup(s) white onion, minced
1/4 cup(s) green bell peppers, minced
3/4 cup(s) chili sauce
1/4 cup(s) orange juice
2 Tbsp light brown sugar, packed
2 Tsp large navel orange, grated
1 Tsp tabasco pepper sauce
2 bone-in leg of lamb steak
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In small pan, heat olive oil.
Sauté minced onion and minced green pepper for 2 to 3 minutes, stirring occasionally.
Blend in chili sauce, orange juice, brown sugar, orange peel and Tabasco Sauce.
Cover and simmer for 10 minutes.
Brush steaks with sauce and place over medium-high grill.
Cook 5 minutes, turn and brush with sauce.
Cook an additional 5 minutes, turn and brush with sauce.
Remove from grill and cut steaks into thirds and serve.



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