Tangy Sweet And Sour Lamb Shoulder Steak Bake

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 4 lbs lamb shoulder steaks (about 1-inch thick)
• seasoning salt or salt
• fresh ground black pepper
• vegetable oil, as needed
• 2 medium onions, chopped
• 2 tablespoons fresh minced garlic (or to taste)
• 1 large green bell pepper, seeded and sliced
• 1 teaspoon dried red pepper flakes (or to taste, adjust to suit heat level)
• 1 3/4 cups ketchup
• 2/3 cup honey
• 1/2 cup cider vinegar
• 1/4 cup worcestershire sauce, plus
• 2 tablespoons worcestershire sauce
• 2 lemons, juice of, fresh
• 2 tablespoons mustard powder (can use a little more)
• 2 -3 teaspoons bottled horseradish sauce

Recipe

• 1 set oven to 350 degrees.
• 2 grease a 13 x 9-inch baking dish.
• 3 season the steaks with seasoning salt or salt and pepper.
• 4 heat oil in a skillet over medium heat then brown the lamb steaks on both sides (about 5-6 minutes per side, make certain to brown well on each side!).
• 5 transfer the steaks to the prepared baking dish (cut them if needed to fit in the dish).
• 6 top the steaks with green bell pepper slices.
• 7 in a medium saucepan add in about 4 tablespoons oil (or more) and saute the onions, garlic and dryed pepper flakes for about 4 minutes or until soft.
• 8 add in the ketchup, honey, cider vinegar, worcestershire sauce, juice from 2 lemons, dry mustard powder and horseradish; mix to combine and simmer for 25-30 minutes, adjusting ingredients to taste and seasoning with black pepper (do not add in salt as the steaks already have salt on them, add in salt if needed when cooking in the oven).
• 9 pour the sauce over the browned lamb steaks in the baking dish.
• 10 cover tightly with heavy foil.
• 11 bake for 1 hour.
• 12 uncover and season sauce with salt if desired and turn the steaks over with long tongs.
• 13 place back in the over uncovered until tender about 20-30 minutes longer or until the lamb is tender.
• 14 skim off any fat from the top of the sauce.