Yield: 1 servings
|\N \N||\"Bildots Costeletak|
|\N \N||Mocholonarekin Eta Biper|
5 lamb steaks cut from the leg, about ¾ inch thick 4 T butter or olive oil 1 c sliced mushrooms 4 T flour 1 t salt ¼ t pepper 2 c milk 4 T diced pimentos (or canned, drained) Broil lamb steaks 4 to 6 inches from heat for 12 to 14 minutes, or until lightly browned on both sides. As lamb broils, prepare sauce in a skillet. Melt butter or warm the olive oil, then add mushrooms and cook no more than 5 minutes. Add flour, salt and pepper, blending to smooth. Gradually add milk. Cook over low heat, stirring constantly to sauce or gravy consistency, lightly bubbling.
Add pimentos and mix well. If using canned pimentos, drain well.
Serve hot over lamb chops.
~from "Arizona Highways Heritage Cookbook" by Louise DeWald