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Lamb Steaks with Vermouth and Rosemary

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4 Lamb leg steaks, 1 inch thick
250g sliced Mushrooms 
3 tbsp Butter
200g sliced Onion
50g diced Garlic
1/2 tsp Rosemary, chopped and dried 
2 tbsp Shallots, Chopped
1/2 tsp Lemon peel, grated
1/2 cup dry Vermouth
3 tbsp chopped Parsley, fresh
Salt and Pepper
N.B. Items in bold are available at all MF outlets.
Preheat oven to 350 degrees F. Rub lamb with a mixture of garlic, salt, pepper and rosemary.
Heat 2 tablespoons of 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 the other side. Remove and keep warm in ovenproof serving dish.
Add the remaining tablespoon of butter to the 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 - 15 minutes to the desired level. Remove foil and bake for 5 more minutes. Season to taste and sprinkle with chopped parsley before serving.
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