2    Lamb steaks (3/4" thick)
1/2 ts Seasoned salt
1/2 c  Bouillon
1 tb Lemon juice
2 ts Horseradish

Sprinkle meat with seasoned salt. Combine bouillon, lemon juice &
horseradish; pour over lamb. Chill 1 hour, turning occasionally.
Remove meat; reserved stock. Broil 3-4″ from heat. Cook 5-7 minutes.
Turn; cook 5-7 minutes longer, brushing with mixture frequently
during cooking.