½ cup olive oil
½ teaspoon salt
dash of white pepper
dash of oregano
juice of ½ lemon
1 clove garlic
2 lbs. (5-6 slices) leg of lamb
2 medium tomatoes
2 medium onions
¼ cup melted butter
grated parmesan cheese

Mix olive oil, salt, pepper, oregano, and lemon juice together to make a marinade. Peel and sliver garlic, cut small openings in the meat and insert garlic slivers. Baste with marinade and store in the refrigerator for 1 hour. In between time, clean and slice tomatoes and onions. Heat a skillet and saute lamb steaks until meat is brown on both sides. Remove from pan and set aside. Use the same skillet and saute sliced onion using the leftover marinade. Cover and simmer until cooked. Place lamb steaks on top of sauteed onion and 1 slice of tomato on top of each lamb steak. Spoon 1 tsp. butter over each slice of tomato, dust with grated parmesan cheese, and bake in 350° oven until cheese is light brown. Makes 5-6 servings.

SUGGESTED MENU AND PREPARATION SCHEDULE
Spartan Steak/Mint Jelly
Rice-Tomato Sauce
Eggplant
Tossed Salad with Black Olives
French Rolls
Assorted Cookies & Coffee

*4:00pm Prepare steaks and refrigerate
4:15 Clean vegetables
4:30 Make tossed salad
4:45 Cook rice
5:00 Fry eggplant and keep warm
5:15 Cook meat. Heat tomato sauce
6:00 Bon appetit! Enjoy your dinner
After dinner serve assorted cookies and coffee
*May be prepared earlier in the day.

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Some day our favorite Steeltown Girl will make this. Follow her culinary misadventures!

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