Lamb Steaks with Béarnaise Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • 3 tender lamb steaks, cut from leg of baby lamb
  • salt and freshly ground black pepper
  • 3 tablespoons butter or lard
  • watercress
  • béarnaise sauce


Ask your butcher to cut 3 tender lamb steaks about 1 inch thick from the large end of a leg of lamb. (The remainder, boned and cut into 1-inch cubes, can be used for a curried lamb dish with rice.)

Flatten lamb steaks with a cleaver and season with salt and freshly ground black pepper; melt butter or lard in a thick-bottomed frying pan; place lamb steaks in pan and sauté in the hot fat for 6 minutes per side. Transfer to a heated serving dish; garnish with sprigs of fresh watercress and serve immediately with Béarnaise Sauce.