Lamb Steaks with Vermouth & Rosemary
Yield
6 servingsPrep
25 minCook
20 minReady
45 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
lamb loin
trimmed into round steaks 1 inch thick |
*
|
| 1 | clove |
garlic
minced |
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
rosemary leaves
dried |
|
| 3 | tablespoons |
butter
|
|
| 1 | each |
onions
chopped |
|
| 2 | tablespoons |
shallots
chopped |
|
| ½ | teaspoon |
lemon zest
grated |
|
| ½ | pound |
mushrooms
small |
|
| ½ | cup |
vermouth
dry |
* |
| 3 | tablespoons |
parsley leaves
minced fresh, for garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
lamb loin
trimmed into round steaks 1 inch thick |
*
|
| 1 | clove |
garlic
minced |
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 2.5 | ml |
rosemary leaves
dried |
|
| 45 | ml |
butter
|
|
| 1 | each |
onions
chopped |
|
| 3E+1 | ml |
shallots
chopped |
|
| 2.5 | ml |
lemon zest
grated |
|
| 226.8 | g |
mushrooms
small |
|
| 118 | ml |
vermouth
dry |
* |
| 45 | ml |
parsley leaves
minced fresh, for garnish |
|
Directions
Preheat oven to 350℉ (180℃).
Rub lamb with a mixture of garlic, salt and pepper and rosemary.
Heat 2 tablespoons butter in a large skillet.
Sauté 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.
Sauté 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.
