Sautéed Fillets of Lamb

Ingredients

• Order two pounds lamb
• three tablespoons olive oil
• three tablespoons vinegar
• two-thirds teaspoon salt
• one-half onion finely chopped
• one tablespoon parsley finely chopped

Method

1. 1

   Remove bones from lamb and cut meat into strips one inch thick; flatten to three-fourths inch thickness.

2. 2

   Pour over a marinade made by mixing olive oil, vinegar, salt, onion, and parsley.

3. 3

   Cover and let stand overnight.

4. 4

   Remove vegetables and sauté in a hot frying pan with minimal butter.

Nutrition per serving

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 3. The excerpt below is the record exactly as published.

SAUTED FILLETS OF LAMB. Order twd pounds lamb cut from fore quarter. Re- move bones, and cut meat in strips one inch in thickness ; then flatten with a cleaver to three-fourths inch in thick- ness. Arrange on a platter and pour over a marinade made by mixing three tablespoons olive oil, three table- spoons vinegar, two-thirds teaspoon salt, one-half onion finely chopped, and one tablespoon parsley finely chopped

Cook this with the app: pantry check, scaling, and the assistant.