Summer months are always a great time to grill! Switch things up with lamb steaks, served with a BBQ sauce right for all types. Want an amazing side dish? Check out our Broccoli & Apple Slaw recipe! If you are Type A we have a BBQ Chicken Thighs recipe, which is also right for Type O. Find more nourishing recipes like this in Dr. Peter D’Adamo’sEat Right 4 Your Type Personalized Cookbooks.

Serves 2

Ingredients for the lamb steaks:

• 2 7-8oz lamb leg steaks
• 1 tbsp olive oil

Ingredients for the BBQ sauce:

Yields about 1-1½ cup of sauce. Use as much as needed and keep refrigerated for up to a week.

• 1 tbsp olive oil
• 1 small onion, chopped
• 1 sprig of thyme
• 10 oz boiled beets
• 2 tsp salt
• 1 tbsp paprika
• 1-2 tsp agave syrup, to taste
• 1½ tbsp blackstrap molasses

Instructions for the BBQ sauce:

1. Warm the olive oil in a saucepan over medium heat. Add the onion and cook until translucent.
2. Add the thyme, salt, paprika and beets. Cook for 15-20 minutes until the vegetables are completely soft.
3. Add the agave and stir. Add the molasses and mix well until combined.
4. Transfer the mixture to a food processor and pulse until very smooth.
5. Return the BBQ sauce to the pan and reduce down over medium-low heat for at least 15 minutes until enough moisture evaporates and the sauce starts to thicken, concentrating the flavors.
6. Use thick, or loosen by adding water if needed.
7. Reserve in a container, and refrigerate if needed for up to a week.

Instructions for the lamb:

1. Preheat the barbecue until it gets very hot.
2. Lightly oil the grill. Place the lamb steaks and cook about 4 minutes on each side for medium doneness, or internal temperature reaches 145-150 ºF.
3. When the steaks are almost done, brush the BBQ sauce over the steaks, and let cook for two more minutes. Or if preferred, sauce can be used for dipping.
4. Rest the steaks for 5 minutes on a chopping board. Slice and enjoy hot!

This post originally appeared in July, 2020.