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Homemade lamb steak with spices inspired from the French Cuisine. The steak needs to cook slowly on low heat in the oven to get a brown crispy surface. Like this the steak will be tender in the center. The steak is a good choice for Eastern celebrations, and fits together with a red wine sauce and asparagus on the side.
Ingredient List for 4 servings:
Steak
1
kilo
Lamb steak
2
tabelspoons
Fresh thyme
2
tablespoons
Rosmary
3
Garlic cloves
100
ml
Red wine
1
teaspoon
Salt
1
teaspoon
Black pepper
20
gr
Softend butter
1
kilo
Potatoes
1
bouquet
Asparagus
Sauce
200
ml
Red wine
2
tablespoon
Butter
60
gr
Flour
300
ml
Milk
1
tablespoon
Rosmary
1
teaspoon
Basil
0,5
teaspoon
Black pepper
Oven temperature:
150 degrees Celsius
Instructions:
Steak
Cut the garlic in small pieces, and mix it with the butter, thym, rosmary, salt and pepper.
Rub the steak with the butter and place it in the fridge for one hour.
Start the oven at 150 degrees Celsius.
Place the steak on an oven form and pour the red wine over it.
Place the stek in the middle of the oven for approx one and a half hour, try he temperature with a meat thermometer. The steak is done when it has reach sixty five degrees Celsius.
Turn off the oven and leave the stek in the oven.
Boil the potatoes and when they are ready it is time to make the sauce.
Pour the asparagus in a casserole and when the water reaches boiling pont, take away the casserole from the stow and pour away the water.
Sauce
Pour the butter in a casserole and melt it, pour the flour in and stirr. Add the wine, milk, black pepper, basil, and rosmary. Stir and let the sauce become a bith thicker.
Take out the steak fom the oven and cut it in thin slices and serve everything warm together.
A selection of recipes from the same country.
This recipe is from
France
French Mackerel terrine that is perfect as a starter on a warm summer day, or as a side dish for a lighter lunch. The recipe uses the mackerel fillets in a can flavored with white wine and citron. If you can’t find this flavor, the dill kind is a good option.
This is something between a lasagna and a classic potato gratin. It's easy and quick to prepare, and you have both potato, vegetables and soya mince in the gratin, so you don't need to prepare a side dish. It is possible to change the soya mice to normal minced beef.... but it will not be a vegetarian gratin anymore...
This is a creamy and tasteful tuna dip. Perfect as a starter on white bread as it is, or have it as sauce to a salad or on the side to a fish dish.
MyCookingPlace.com, your favorite place to share your homemade recipes, and find inspiration for easy
and homemade recipes from around the world.
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