Lamb steaks with vermouth and rosemary

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Lamb steaks from the boned 3 tb Butter
- Rib OR loin, trimmed into 1 Onion, chopped
- Round steaks 1" thick 2 tb Chopped shallot
1 Clove garlic, minced 1/2 ts Grated lemon peel
1 ts Salt 1/2 lb Small mushrooms
1/4 ts Pepper 1/2 c Dry vermouth
1/2 ts Chopped dried rosemary OR 3 tb Minced fresh parsley
1 ts Chopped fresh rosemary

Preheat oven to 350 degrees. Rub lamb with a mixture of garlic, salt
and pepper and rosemary.

Heat 2 tablespoons butter in a large skillet. Saute' meat slices over
moderate heat until well browned on one side. Pour off excess fat
from pan. Turn and brown other side. Remove and keep warm in
ovenproof serving dish.

Add remaining tablespoon butter to same skillet and heat. Add onion,
shallot, lemon peel and mushrooms. Saute' until softened. Add
vermouth and pour over meat.

Cover serving dish loosely with aluminum foil and bake about 10
minutes for pink lamb, 15 minutes for well done. Remove foil and bake
5 more minutes. Season to taste and sprinkle with chopped parsley
before serving. Serves 6.

SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN
0-89535-147-1 SHARED BY: Jim Bodle 3/93