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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
Kougelhopf
Kougelhopf
Kougelhopf is a dry cake which originates from Alsace in France. It has a brown outside that is covered with icing sugar. The cake is often eaten together with coffee or tea, but can be served at breakfast as well. This is the traditional recipe of the cake with raisins, but other variations with almonds, or fruits can also be found.
Quiche Lorraine
Quiche Lorraine
This homemade classical quiche comes from the French region Lorraine. The pie is easy and simply filled with smoked bacon, it is an open faced pie (as opposed to the typical English closed pies). A green crispy salad fits to it. You can serve it as a lighter dinner or for lunch and it is better served warm.
Scallops with artichoke and orange sauce
Scallops with artichoke and orange sauce
If you're out of ideas for the end of the year celebrations dinner, this recipe will impress your guests. With this recipe you will have tender seared scallops together with a creamy and refreshing artichoke puree served together with a sweet orange sauce. It might not be the most common way of serving scallops, but it gives a combination of salt and sweet at the same time.
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