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  • Lamb Steaks With Vermouth And Rosemary

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    Lamb Steaks With Vermouth And Rosemary
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 6 x Lamb steaks from the boned rib Or possibly loin, trimmed Round steaks 1" thick
    • 1 x Clove garlic chopped
    • 1 tsp Salt
    • 1/4 tsp Pepper
    • 1/2 tsp Minced dry rosemary Or possibly
    • 1 tsp Finely minced fresh rosemary
    • 3 Tbsp. Butter
    • 1 x Onion minced
    • 2 Tbsp. Minced shallot
    • 1/2 tsp Grated lemon peel
    • 1/2 lb Small mushrooms
    • 1/2 c. Dry vermouth
    • 3 Tbsp. Chopped fresh parsley (garnish)

    Directions

    1. Preheat oven to 350 degrees. Rub lamb with a mix of garlic, salt and pepper and rosemary. Heat 2 Tbsp. butter in a large skillet. Saute/fry' meat slices over moderate heat till well browned on one side. Pour off excess fat from pan. Turn and brown other side. Remove and keep hot in ovenproof serving dish. Add in remaining Tbsp. butter to same skillet and heat. Add in onion, shallot, lemon peel and mushrooms. Saute/fry' till softened.
    2. Add in vermouth and pour over meat. Cover serving dish loosely with aluminum foil and bake about 10 min for pink lamb, 15 min for well done.
    3. Remove foil and bake 5 more min. Season to taste and sprinkle with minced parsley before serving.
    4. Serves 6.

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