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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
A French cheese cake from the region Alsace where the cake is called käsküeche. The bottom is made like a pie bottom and not like the usual cheese cake bottom with biscuits crumbles. It is big, fluffy, and less sweet than the American or English versions. You can add some citron peel in the cake to have a different taste.
This is a homemade recipe of one of the traditional Alsatian Christmas cookies bredele. It is a hard cookie with taste of cinnamon and covered with a meringue frosting. The Bredele cookies comes in many different flavors and shapes such as hearts, stars, moons or Christmas trees and etc.
This is a homemade pie with sauerkraut which is delicious and will impress your dinner guests. The pie resemble a quiche but is made with an traditional pie bottom instead of a puff pastry dough. Making a pie with your fermented cabbage is a good way of using leftover sauerkraut you have at home. It is typical to serve a lettuce salad on the side which fits very good with the flavor of the sauerkraut.
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