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Lamb Steaks, Colbert

Cut three nice steaks of three-quarters of a pound each from a tender leg of lamb. Make a few light incisions around the skin of each, evenly season with teaspoon salt and half teaspoon pepper. Heat one and a half tablespoons melted butter or lard in a frying pan, place the steaks one beside another in pan and gently fry eight minutes on each side. Dress on a hot dish. Pour a sauce Colbert over the steaks and serve.