Lamb Steaks With Vermouth And Rosemary

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Servings: 6 Difficulty: Advanced
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Pan-seared lamb steaks finished in a savory vermouth and rosemary reduction
Lamb Steaks With Vermouth and Rosemary recipe image

These pan-seared lamb steaks are elevated by a sophisticated vermouth and rosemary pan sauce. The meat is first rubbed with garlic and fresh herbs, then seared to lock in juices before being finished in the oven. A quick sauté of onions, shallots, and mushrooms creates a rich, earthy base that complements the herbal notes of the rosemary. The dry vermouth deglazes the pan, adding a subtle acidity that cuts through the richness of the butter and meat. This dish balances rustic comfort with elegant flavor, making it perfect for a special weeknight dinner or a small gathering. The result is tender, pink lamb with a fragrant, savory sauce that pairs beautifully with roasted potatoes or crusty bread.

Lamb Steaks With Vermouth and Rosemary recipe image
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Lamb Steaks With Vermouth And Rosemary

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 271.0

Description

These pan-seared lamb steaks are elevated by a sophisticated vermouth and rosemary pan sauce. The meat is first rubbed with garlic and fresh herbs, then seared to lock in juices before being finished in the oven. A quick saut&# 195;© of onions, shallots, and mushrooms creates a rich, earthy base that complements the herbal notes of the rosemary. The dry vermouth deglazes the pan, adding a subtle acidity that cuts through the richness of the butter and meat. This dish balances rustic comfort with elegant flavor, making it perfect for a special weeknight dinner or a small gathering. The result is tender, pink lamb with a fragrant, savory sauce that pairs beautifully with roasted potatoes or crusty bread.

Ingredients

Directions

  1. Preheat oven to 350°F (175°C).
  2. Trim lamb steaks (rib or loin cut) to 1-inch thickness.
  3. In a small bowl, mix minced garlic, salt, pepper, and chopped fresh rosemary.
  4. Rub the garlic-herb mixture evenly over both sides of the lamb steaks.
  5. Heat 2 tablespoons of butter in a large oven-proof skillet over moderate heat.
  6. Sear lamb steaks in the skillet until well browned on one side.
  7. Pour off any excess fat from the pan.
  8. Flip steaks and brown the other side.
  9. Transfer lamb steaks to an ovenproof serving dish and keep warm.
  10. Add the remaining 1 tablespoon of butter to the same skillet.
  11. Add chopped onion, shallot, lemon peel, and mushrooms to the skillet.
  12. Sauté vegetables until softened and lightly browned.
  13. Pour dry vermouth into the skillet to deglaze, scraping up any browned bits.
  14. Pour the vermouth and vegetable mixture over the lamb steaks in the serving dish.
  15. Cover the serving dish loosely with aluminum foil.
  16. Bake for 10 minutes for pink lamb or 15 minutes for well-done.
  17. Remove foil and bake for an additional 5 minutes to reduce the sauce.
  18. Season to taste with additional salt and pepper if needed.
  19. Sprinkle with minced fresh parsley before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 271.0kcal
% Daily Value *
Total Fat 16.0g25%
Saturated Fat 6.7g34%
Cholesterol 82.0mg28%
Sodium 72.0mg3%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 29.0g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: lamb, lamb steaks, rosemary, vermouth, garlic, mushrooms, shallots, pan sauce, herbs, dinner, main course, seared, oven finished, italian style, lemon peel, parsley, red meat, comfort food
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