Lamb with vermouth and rosemary


6 lamb steaks from the boned -rib or loin, trimmed into round steaks 1″ thick
1 clove garlic, minced
1 tsp salt
1/4 tsp pepper
1/2 tsp chopped dried rosemary or
1 tsp finely chopped fresh rosemary
3 tbsp butter
1 onion, chopped
2 tbsp chopped shallot
1/2 tsp grated lemon peel
1/2 lb sm mushrooms
1/2 cup dry vermouth
3 tbsp minced fresh parsley (garnish)

How to prepare

Preheat oven to 350 rub lamb with a mixture of garlic, salt and pepper and rosemary Heat 2 tbsp butter in a lg skillet saut

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