Lamb steaks with vermouth & rosemary
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Lamb steaks with vermouth & rosemary
  Lamb    Rosemary    Italian  
Last updated 6/12/2012 1:21:40 AM. Recipe ID 53972. Report a problem with this recipe.
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      Title: Lamb steaks with vermouth & rosemary
 Categories: Italian, Lamb
      Yield: 6 Servings
 
      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. ~--
 




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Recipe ID 53972 (Apr 03, 2005)

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