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Lamb steak
Lamb steak
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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:
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1 kilo Lamb steak
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2 tabelspoons Fresh thyme
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2 tablespoons Rosmary
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3 Garlic cloves
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100 ml Red wine
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1 teaspoon Salt
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1 teaspoon Black pepper
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20 gr Softend butter
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1 kilo Potatoes
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1 bouquet Asparagus

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200 ml Red wine
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2 tablespoon Butter
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60 gr Flour
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300 ml Milk
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1 tablespoon Rosmary
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1 teaspoon Basil
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0,5 teaspoon Black pepper

Oven temperature:
150 degrees Celsius
Instructions:
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Cut the garlic in small pieces, and mix it with the butter, thym, rosmary, salt and pepper.
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Rub the steak with the butter and place it in the fridge for one hour.
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Start the oven at 150 degrees Celsius.
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Place the steak on an oven form and pour the red wine over it.
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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.
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Turn off the oven and leave the stek in the oven.
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Boil the potatoes and when they are ready it is time to make the sauce.
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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.

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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.
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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
These macaroons are different than the traditional french macaroons. They are soft, made of almond with chocolate bites inside. It takes only 30 minutes to prepare and can be kept for a few days in a tin box. Perfect to bring to an outdoor picnic or to a friends place.
This is a dessert made with fresh pears, but instead of making a classic sugar syrup, it's made with read wine. The pears can be used as a stuffing in a boar or a deer, but use the sauce instead of the coulis on the side of the dish.
This is a gluten free version of the traditional Alsatian tarte flambée. The taste is a little bit different, but the topping is the same. The bottom is thicker than the original ones do to the gluten free flour, which makes is less stretchy and harder to roll out. With this recipe you can serve all your friends including the ones with gluten intolerance a tasteful tarte flambée.
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