Lamb steak
A properly grilled lamb steak is, in our opinion, an absolutely perfect dish for a family dinner. In order for the meat to retain its juiciness, let it “rest” a little after frying and only then cut it.
Ingredients
Servings 2- 2 lamb loin steaks, 300 g each
- 1 small red onion
- 2 garlic cloves
- 1 sprig rosemary
- olive oil
- salt, freshly ground black pepper
- salt
- 200 ml of cabernet wine
- 80 g of honey
- 50 g cranberries
- 2 tsp fresh lime juice
- 1 medium red onion
- 1 sprig each rosemary, thyme and mint (leaves only)
- zest of 1 lemon
- 5 juniper berries
- 25 g butter
- 2 Art. l. olive oil
- 1 cinnamon stick
- freshly ground pepper mix
Cooking
Step 1
Finely chop the onion for the sauce. Fry in olive oil and butter with thyme and rosemary leaves. Add the rest of the ingredients, except the lime juice, boil for 5 minutes, remove the juniper and cinnamon. Beat the sauce with a blender, add lime juice, strain.
Step 2
Rub the steaks with salt and pepper. Cut the onion into thick circles.
Step 3
Place crushed garlic cloves and rosemary in a large, heavy-bottomed skillet, drizzle with oil, and place over medium heat. When the garlic starts to brown, add the meat and onion. Fry until desired doneness. Serve with sauce.