Lamb Steaks With Vermouth And Rosemary

Recipe Ingredients

6		Lamb steaks from the boned - rib or loin, trimmed
		Round steaks 1" thick
1		Garlic - minced
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Pepper
1/2 teaspoon	2.5ml	Chopped dried rosemary or
1 teaspoon	5ml	Finely chopped fresh - rosemary
3 tablespoons	45ml	Butter
1		Onion - chopped
2 tablespoons	30ml	Chopped shallot
1/2 teaspoon	2.5ml	Grated lemon peel
1/2 lb	227g / 8oz	Small mushrooms
1/2 cup	118ml	Dry vermouth
3 tablespoons	45ml	Minced fresh parsley - (garnish)

Recipe Instructions

Preheat oven to 350F. Rub lamb with a mixture of garlic, salt and pepper and rosemary. Heat 2 tablespoons butter in a large skillet. Sauteemeat 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. Sauteeuntil 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. F

Source:
Mario Batali

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.