Lamb Steaks with Béarnaise Sauce

• 3 tender lamb steaks, cut from leg of baby lamb
• salt and freshly ground black pepper
• 3 tablespoons b

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 but