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Lamb Steaks, Lyonnaise

Cut three three-quarter-pound steaks from a tender leg of lamb, make a few incisions in skin, neatly flatten, season with a teaspoon salt and a half teaspoon pepper.

Heat two tablespoons melted butter in a sautoire, arrange steaks in it one beside another and cook for eight minutes on each side. Lift up with a fork, place on a hot dish. Finely slice two onions and add to the pan, fry for six minutes, stirring once in a while, pour the sauce over the steaks and serve.