Lamb steaks with vermouth rosemary

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Recipe by: maÏty

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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
-rib OR loin, trimmed into
Round steaks 1" thick
1 Clove garlic, minced
1 ts Salt
1/4 ts Pepper
1/2 ts Chopped dried rosemary OR
1 ts Finely chopped fresh
-rosemary
3 tb Butter
1 Onion, chopped
2 tb Chopped shallot
1/2 ts Grated lemon peel
1/2 lb Small mushrooms
1/2 c Dry vermouth
3 tb Minced fresh parsley
-(garnish)

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. ~--