User Login
Lamb steak
Lamb steak
5
1 Review.
Time:
Prep:
Cook:
Price:
Diff.:
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:
Button Steak
Button
1 kilo Lamb steak
Button
2 tabelspoons Fresh thyme
Button
2 tablespoons Rosmary
Button
3 Garlic cloves
Button
100 ml Red wine
Button
1 teaspoon Salt
Button
1 teaspoon Black pepper
Button
20 gr Softend butter
Button
1 kilo Potatoes
Button
1 bouquet Asparagus

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

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

Button Sauce
Button
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.
Button
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
Creamy Parsnip and Lemon soup
Creamy Parsnip and Lemon soup
A homemade lemon and parsnip soup is easy and quick to prepare. The parsnip gives a sweet taste to the lemon and leek combination. If you like the soup sweeter take a bit less of the lemon juice instead.
Choucroute (Sauerkraut)
Choucroute (Sauerkraut)
Choucroute is a traditional dish from Alsace in France, and it is a winter dish because it is rather heavy. You boil the sauerkraut with dry white wine and goose or pork fat, and then served together with sausages, salty meat, and potatoes. This recipe is not a traditional one because it do not have any ham or Strasbourg sausages, instead the choucroute is served with merguez and Montbéliard sausages to give it a bit stronger taste.
Sole fillets with fennel and clam sauce
Sole fillets with fennel and clam sauce
This is a different but tasty preparation of sole fillets. It is served together with boiled fennel and a creamy sauce with white wine and clams. This is an option for a celebration dinner. It is not a big portion so having a starter before the dinner is recommended.
Translation
Below you can chose which language you would like to have the page translated to,

This service is provided by Google Translate.