Lamb Mornay

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 4 large cubed lamb steaks, cut in half
• 2 eggs, beaten
• 1 cup dry breadcrumbs
• 3 tablespoons vegetable oil
• 3 tablespoons water
• 8 tablespoons tomato sauce
• 1 tablespoon margarine
• 1 teaspoon margarine
• 1 tablespoon flour
• 1 teaspoon flour
• 2 dashes salt
• 2 dashes ground nutmeg
• 2 dashes cayenne pepper
• 1/2 cup chicken bouillon
• 1/2 cup half-and-half
• 1/2 cup shredded cheddar cheese (or more)
• paprika

Recipe

• 1 dip lamb steaks into egg; coat with bread crumbs.
• 2 heat oil in a 10 inch skillet that has a lid.
• 3 fry lamb over medium heat until brown.
• 4 add water to pan and spoon 1 tablespoon of tomato sauce onto each lamb steak; reduce heat to low.
• 5 cover and cook until done, about 30 minutes.
• 6 while the lamb steaks are cooking prepare mornay sauce.
• 7 heat margarine in small saucepan until melted.
• 8 blend in flour, salt, nutmeg and cayenne pepper.
• 9 cook over low heat, stirring constantly, until mixture is smooth and bubbly.
• 10 immediately stir in bouillon and half-and-half. heat to boiling, stirring constantly.
• 11 boil and stir 1 minute.
• 12 stir in cheese until melted.
• 13 when lamb steaks are done, remove to platter; top with mornay sauce.
• 14 sprinkle with paprika.