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How To make Lamb Steaks with Vermouth and Rosemary
6 Lamb steaks from the boned
-rib OR loin, trimmed into Round steaks 1" thick 1 Clove garlic, minced
1 ts Salt
1/4 ts Pepper
1/2 ts Chopped dried rosemary OR
1 ts Finely chopped fresh
-rosemary 3 tb Butter
1 Onion, chopped
2 tb Chopped shallot
1/2 ts Grated lemon peel
1/2 lb Small mushrooms
1/2 c Dry vermouth
3 tb Minced fresh parsley
-(garnish) 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. ~--
How To make Lamb Steaks with Vermouth and Rosemary's Videos
How to Make An Amazing Au Jus | Chef Jean-Pierre
Hello There Friends, This is a follow up video to our Perfectly Cooked Prime Rib video. Making an Au Jus is so easy a child could do it! Make sure you check out the beef stock videos before you make this. Remember to make a good Sauce or soup you need to have a good Stock! Let me know how you did in the comments below.
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Port Wine Sauce for Lamb, Beef or Duck - (Port Reduction)
Port Reduction Sauce for Lamb, Beef or Duck
Today i will show you how to make an easy Port sauce recipe (port wine sauce) that is perfect with lamb or beef. In the video i use a knorr stock pot as the beef stock but you can use any beef stock that you like (dont use bouillon powder). If you have made a lamb jus or beef jus before then this is the next one to try!
you can also add any resting juices from your meat to this sauce to add even more flavour.
remember not to season with salt until the end as in this port reduction recipe we will reduce the sauce to a thick consistency which also intensifies the flavour.
Goulash with Spicy Paprika and Red Vermouth
- My beef goulash recipe features prominent sweet and hot paprika flavors which are balanced by the sweetness of red vermouth. I then serve the goulash over creamy garlic mashed potatoes and garnish with parsley and sour cream. Visit for the complete recipe.
Lamb Chops with Rosemary Gravy (loin chops, forequarter, cutlets)
Next level lamb chops - infuse with flavour with a rosemary garlic lamb chop marinade, sear aggressively to create a thick crust, then smother in rosemary gravy. You will lick the plate clean, do the happy dance and wonder why you don't cook lamb chops more often!
Use this recipe for lamb loin chops, forequarter chops, cutlets (rib chops) or lamb leg steaks.
Justine's Kitchen - Braised Lamb Shoulder
Braising is a no fuss, walk away and easy cooking process. This classic and fool proof, delicious recipe will be the centerpiece of your next meal.
Rosemary Garlic Lamb Cutlets
Cutlets are ideal for pan-searing. You have precise control so you can cook them perfectly medium–rare (or how you want), and they cook so quickly that dinner is done in the blink of an eye!
This recipe is exclusive to the RecipeTin Eats Dinner cookbook (page 147)!
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