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Fillets of Lamb
Mix your marinade early in the day or the night before you make these tender lamb fillets.
2 lbs lamb steak cut from the leg, in strips � inch thick & about 2-1/2 inches long
� C olive oil
3 T vinegar
� t salt
� onion, chopped fine
1 T finely chopped parsley
2 T butter
Pound the strips of lamb with the edge of a saucer to break down the fibers.. Mix 3 T of the olive oil, vinegar, salt, onion, and parsley together and pour over the lamb strips in a shallow dish. Cover with aluminum foil and refrigerate at least 6 hours, turning the meat once or twice in the marinade. When you are ready too cook, remove the lamb from the marinade and pat dry with paper towels. Heat the butter and remaining tablespoon of oil in a skillet. When the foam begins to subside, add the lamb and cook quickly over high heat, about 2 minutes on each side.
Cookbook: The Fannie Farmer Cookbook
Author: Marion Cunningham
Typed By: Susan