Lamb Chops or Steaks
(Pecos County)

8 lamb chops or 4 lamb steaks
Marinade Sauce
Bearnaise Sauce
cooked wild rice

Place chops or steaks in ziploc bag with marinade sauce and refrigerate for 8 to 24 hours.

Brush chops or steaks with garlic mixture from marinade sauce then grill until medium to well done.

Serve on bed of wild rice with Bearnaise Sauce drizzled over top.

Marinade Sauce

4 tablespoons soy sauce
2 tablespoons catsup
2 tablespoons vegetable oil
1/4 cup red wine
1 teaspoon coarse ground pepper
2 cloves garlic, crushed

Mix all ingredients together.

Bearnaise Sauce

1/2 cup margarine or butter
3 tablespoons white wine vinegar
1 tablespoon finely chopped green onion
1 teaspoon snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed
1/4 teaspoon snipped fresh chervil or pinch dried chervil, crushed
1/4 teaspoon white pepper
4 beaten egg yolks
1 tablespoon water

Cut margarine or butter into thirds and bring to room temperature. In a small saucepan combine vinegar, onion, tarragon, chervil and pepper. Bring to boiling: boil 2 minutes on high or until reduced by about half. In the top of a double boiler combine egg yolks, 1 tablespoon water and vinegar mixture. Add one piece of the margarine. Place over boiling water (upper pan should not touch water). Cook, stirring rapidly, till margarine melts and sauce begins to thicken. Add remaining margarine, a piece at a time, stirring constantly. Cook and stir until thickened (1 to 2 minutes). Immediately remove from heat. If sauce is too thick or curdles, immediately beat in 1 to 2 tablespoons hot tap water.

4H Recipe Index