Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

"Bildots Costeletak
Mocholonarekin Eta Biper
Salsa"

5 lamb steaks cut from the leg, about 3/4 inch thick 4 T butter or
olive oil 1 c sliced mushrooms 4 T flour 1 t salt 1/4 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

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