6 lamb steaks from the boned rib or l, oin, trimmed into
1 round steaks 1 thick
1 clove garlic, minced
1 tsp salt
1/4 tsp pepper
1/2 tsp chopped dried rosemary or
1 tsp finely chopped fresh rosemary
3 tbsp butter
1 onion, chopped
2 tbsp chopped shallot
1/2 tsp grated lemon peel
1/2 lb small mushrooms
1/2 cup dry vermouth
3 tbsp minced fresh parsley (garnish)
Directions
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. ~--
Servings: 6 servings
Lamb Steaks With Vermouth & Rosemary Recipe brought to you by Recipe Ideas
Categories: Alcohol; Beverages; Lamb; Meat
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Experts have traced the existance of recipes way back into the distant past, certainly as far as the early Egyptians, and possibly even further than that. In practice though, sadly, these ancient cookbooks were just basic hieroglyphic instructions for preparing food.
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We hope you enjoy this Lamb Steaks With Vermouth & Rosemary recipe.
