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Lamb Steaks, Bordelaise

Procure three three-quarter-pound steaks from a tender leg of lamb. Season all around with a teaspoon salt and half teaspoon pepper, then rub them with a teaspoon of oil, arrange on the broiler and broil for eight minutes on each side. Remove, dress on a dish, pour a hot Bordelaise sauce over the steaks, sprinkle half teaspoon freshly chopped parsley over and serve.