Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    lamb steaks from the boned -- rib or loin,
                        -- trimmed
                        round steaks 1" thick
   1      clove         garlic -- minced
   1      teaspoon      salt
     1/4  teaspoon      pepper
     1/2  teaspoon      chopped dried rosemary or
   1      teaspoon      finely chopped fresh -- rosemary
   3      tablespoons   butter
   1                    onion -- chopped
   2      tablespoons   chopped shallot
     1/2  teaspoon      grated lemon peel
     1/2  pound         small mushrooms
     1/2  cup           dry vermouth
   3      tablespoons   minced fresh parsley -- (garnish)

Preparation:

Preheat oven to 350F. Rub lamb with a mixture of garlic, salt and pepper and rosemary. Heat 2 tablespoons butter in a large skillet. Sauté‚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. Sauté‚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. F