Cotelettes Dagneau Au Romarin Lamb Steaks With Rosemary Recipes
COTELETTES D'AGNEAU AU ROMARIN (LAMB STEAKS WITH ROSEMARY)
Provided by Pierre Franey
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Trim excess fat from steaks or chops, leaving only thin layer. If steaks are used, tie them around with string. If chops are used, make them into neat package by tying with string or spearing tails with skewers close to bone.
- Sprinkle meat on both sides with dried rosemary, salt and pepper.
- Heat tablespoon of butter in skillet large enough to hold meat in one layer. Add meat and sprinkle with garlic cloves. Cook 4 minutes or until nicely browned on one side and turn.
- Brown on second side about 4 minutes. Turn on the fat side and cook, moving so fat portions brown evenly, about 7 minutes. When meat is cooked for total of about 15 minutes, it will be medium rare. If you desire well-done meat, you must cook 5 or 10 minutes longer.
- Remove lamb to warm serving dish. Pour off all fat from skillet and add vermouth. Cook, stirring to dissolve brown particles that cling to bottom and sides of skillet. Add broth and bring to boil. Swirl in remaining butter and, if used, fresh rosemary or parsley. Pour sauce over lamb and serve.
Nutrition Facts : @context http, Calories 399, UnsaturatedFat 14 grams, Carbohydrate 5 grams, Fat 31 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 15 grams, Sodium 394 milligrams, Sugar 0 grams, TransFat 0 grams
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