4 Lamb Steaks (fully thawed)
Salt and Pepper
1 Tblsp Butter
1 Tblsp Olive Oil
1/2 cup White Wine or Vermouth
Rosemary

Sprinkle both sides of the steaks with salt and pepper.

Melt butter in a heavy skillet, add olive oil.  Brown the steaks over medium-high heat, about 4 minutes per side.

Add the White Wine or Vermouth, sprinkle with Rosemary, cover and cook over low to medium-low heat for another 10 to 15 minutes.

Put the steaks on warm plates.   Reduce the sauce and pour it over the steaks.