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Broiled Lamb Steak [Large Qty]

25 6-8 oz lamb steaks
1 qt Salad oil (variable)
Salt
Pepper


Remove tail and aich bones from the legs of lamb with a boning knife. Cut the leg across the grain into steaks with a butcher knife and a hand meat saw or power saw.

Place the salad oil in a bak pan.

Preheat broiler.

Pass each steak through the salad oil, shake off excess.

Place steaks on a hot broiler, fat side out, season with salt and pepper.

Brown one side, turn with a kitchen fork and brown second side. If meat sticks to the broiler, loosen gently so it will not tear. Do not burn the outside fat.

Dish up 1 steak per portion at once with mint jelly. Garnish with watercress.


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