| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Italian, Lamb |
6 |
Servings |
INGREDIENTS
| 6 |
|
Lamb steaks from the boned |
|
|
rib OR loin trimmed into |
|
|
Round steaks 1" thick |
| 1 |
|
Clove garlic, minced |
| 1 |
t |
Salt |
| 1/4 |
t |
Pepper |
| 1/2 |
t |
Chopped dried rosemary OR |
| 1 |
t |
Finely chopped fresh |
|
|
rosemary |
| 3 |
T |
Butter |
| 1 |
|
Onion, chopped |
| 2 |
T |
Chopped shallot |
| 1/2 |
t |
Grated lemon peel |
| 1/2 |
lb |
Small mushrooms |
| 1/2 |
c |
Dry vermouth |
| 3 |
T |
Minced fresh parsley |
|
|
garnish |
INSTRUCTIONS
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. ~-- From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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