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Source: America's Favorite Food Associations

Lamb Steak with Fennel Sauce
The lamb steak can be broiled instead of grilled.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
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2 pounds fennel bulb
salt, to taste
pepper, to taste
1/2 cup milk
4 teaspoons cornstarch
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1 lamb steak, (1 pound) 3/4 to 1-inch thick




Trim fennel, removing outer leaves. Slice vertically into 5 to 6 slices. In medium saucepan combine broth and fennel slices. Bring to a boil and reduce heat. Cover and simmer 12 to 15 minutes or until tender. Sprinkle lamb steak lightly with salt and pepper. Grill over moderate heat for 15 minutes or to desired doneness, turning once. Remove fennel from broth; keep warm. Combine cornstarch, nutmeg and cardamon. Add milk; mix well. Stir milk mixture into hot broth. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Pour hot sauce over fennel and serve with lamb steak.




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