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,||½ tsp salt|
|in strips ¾ inch thick and||½ onion, ﬁnely chopped|
|about 2 ½ inches long||1 Tbs ﬁnely chopped parsley|
|4 Tbs olive oil||2 Tbs butter|
|3 Tbs vinegar|
Pound the strips of lamb with the edge of a saucer to break down the ﬁbers. Mix 3 tablespoons 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 to 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.
Fannie Farmer Cookbook