Fillets of Lamb

Fillets of Lamb
Serves 6
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
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes