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Lamb Steaks with Vermouth & Rosemary

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Submitted by frogman

YIELD

6 servings

PREP

25 min

COOK

20 min

READY

45 min

Ingredients

6 6
EACH EACH LAMB LOIN
trimmed into round steaks 1 inch thick *
1 1
CLOVE CLOVE GARLIC
minced
1 5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
½ 2.5
TEASPOON ML ROSEMARY LEAVES
dried
3 45
TABLESPOONS ML BUTTER
1 1
EACH EACH ONIONS
chopped
2 3E+1
TABLESPOONS ML SHALLOTS
chopped
½ 2.5
TEASPOON ML LEMON ZEST
grated
½ 226.8
POUND G MUSHROOMS
small
½ 118
CUP ML VERMOUTH
dry *
3 45
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 70g (2.5 oz)
Amount per Serving
Calories 69 76% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 437mg 18%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 3g
Vitamin A 7% Vitamin C 8%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb
 

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