Lamb steaks with vermouth and rosemary

Yield: 6 servings

Ingredients:

6 Lamb steaks from the boned 3 tb Butter

Instructions:

- Rib OR loin trimmed into 1 Onion chopped - Round steaks 1" thick 2 tb Chopped shallot 1 Clove garlic minced 1/2 ts Grated lemon peel 1 ts Salt 1/2 lb Small mushrooms 1/4 ts Pepper 1/2 c Dry vermouth 1/2 ts Chopped dried rosemary OR 3 tb Minced fresh parsley 1 ts Chopped fresh rosemary 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. SOURCE: *Quick Italian Cuisine International Knapp Press C 1984 ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93