Pan Broiled Lamb Steaks
|Butter/Margarine||6 Tablespoon, softened|
|Lemon peel||1⁄2 Teaspoon, grated|
|Lemon juice||1 Tablespoon|
|Parsley||1⁄4 Cup (4 tbs), finely chopped|
|Dry tarragon||1⁄2 Teaspoon, chopped|
|Lamb steaks||6 , cut 3/4 to 1 inch thick|
At least 2 hours before serving, place butter, lemon peel, lemon juice, parsley, and tarragon (if used) in a small bowl; stir together until well blended.
Cover and refrigerate.
Trim excess fat from steaks.
Slash through remaining edge fat to, but not into, meat at 1-inch intervals.
Place a wide frying pan over medium-high heat; swirl a piece of the trimmed fat over pan bottom to grease lightly, then discard fat.
Add steaks and cook, turning once, until well browned but still pink in thickest portion when slashed (3 to 4 minutes on each side).