Yield: 1 servings
| Measure | Ingredient |
|---|---|
| \N \N | Lamb steak from young leg of lamb |
| \N \N | Duck fat |
| 6 \N | New potatoes |
| \N \N | Vegetable oil |
| 4 \N | Cloves garlic |
| 1 bunch | Thyme |
| \N \N | Salt and ground pepper |
| 200 grams | Shallots |
| 80 grams | Butter |
| \N \N | A few bayleaves |
| 1 litre | Red wine |
| 100 grams | Carrots |
| 2 tablespoons | Celery leaves |
| ⅔ tablespoon | Beef stock |
MARINADE
SAUCE
Melt some butter in a pan then add the shallots and carrots. After a few minutes, add the garlic and bay leaves. Once the vegetables have begun to soften, add the wine. Let the sauce reduce.
In a dish put the thyme, oil, garlic, salt and pepper. Toss the chops in the mixture and leave to marinade for half an hour. Once the sauce is reduced, add the beef stock and leave to cook for 20 minutes.
Place some vine cuttings onto the barbecue, leave them to burn down a bit, then place the lamb steaks on the grill and cook them well for about 5-8 minutes on each side.
Chop the celery leaves and add to the sauce. Slice the potatoes and saut‚ them in duck fat and a small quantity of shallots. Serve the potatoes with the lamb and pour the sauce over the steak.
Converted by MC_Buster.
Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.