8 lamb chops or 4 lamb steaks
Marinade sauce
Bearnaise sauce
Cooked wild rice
Place chops or steaks in a ziploc bag with
marinade sauce and refrigerate for 8 to 24 hours. Brush chops
or steaks with a 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 tbsp. soy sauce
2 tbsp. catsup
2 tbsp. vegetable oil
1/4 cup red wine
1 tsp. coarse ground pepper
2 cloves garlic, crushed
Mix all ingredients together.
BEARNAISE SAUCE
1/2 cup margarine or butter
3 tbsp. white wine vinegar
1 tbsp. finely chopped green onion
1 tsp. snipped fresh tarragon or 1/4 teaspoon dried tarragon,
crushed
1/4 tsp. snipped fresh chervil or pinch dried chervil, crushed
1/4 tsp. white pepper
4 beaten egg yolks
1 tbsp. 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.