Summary

Ingredients

• 400 g steak (s), (lamb steaks)
• 1 teaspoon mustard, medium hot

For the sauce:

• 50 g butter
• 400 ml lamb stock
• 100 ml cream
• 1 small shallot (s)
• 40 g butter
• 200 ml red wine, (Barolo)
• 0.5 teaspoon ½ black peppercorns
• 0.5 teaspoon ½ peppercorns, white
• 0.5 teaspoon ½ Szechuan pepper
• 1 teaspoon pepper berries, pink
• 1 teaspoon bouillon, instant (beef or lamb), organic quality

For the marinade:

• 0.5 ½ lemon (s), untreated, organic, juice and zest it
• 1 teaspoon sugar, brown
• 1 teaspoon sea salt, fine
• 2 cloves garlic
• 1 sprig rosemary
• 2 sprigs thyme
• 2 tablespoon olive oil
• 1 bay leaf
• 1 small chilli pepper (s), dried
• 2 juniper berries

For the topping: (herb crust)

• 100 g butter
• 3 slices toast
• 1 tablespoon breadcrumbs
• 3 sprigs rosemary
• 4 sprigs thyme
• 3 sprigs parsley
• 2 sage leaves
• 0.5 ½ lemon (s), untreated, organic, the zest it
• 1 clove garlic
• 1 teaspoon sea salt, coarse
• Pepper, black, freshly ground

For the vegetables:

• 2 handfuls chanterelles
• 2 handfuls mushrooms
• 2 handfuls green beans
• 1 handful ice cubes
• 2 medium onion (s), red
• 2 large cloves garlic
• 2 tablespoon olive oil
• 1 tablespoon butter
• 1 pinch (s) sugar
• 1 sprig rosemary
• 1 sprig savory
• Salt and pepper, black, freshly ground

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Instructions

1. First make the marinade. Wash the lemon with hot water, cut in half and squeeze. Peel off the shell from one half with a zest zipper. Mash the garlic and juniper berries with the blade of a knife, roughly chop the herbs and chilli and mix all the ingredients together.
2. Wash the lamb steaks, pat dry and brush generously with the marinade. Wrap in cling film and leave to marinate in the refrigerator for about 2 hours.
3. Cut the 50 g butter into thin slices, place on a plate and freeze.
4. Melt 100 g butter for the herb crust. Debark the toast and finely crumble it. Also peel off the peel of the other half of the lemon. Finely chop the herbs and garlic and knead all the ingredients.
5. Remove the lamb steaks from the marinade, drain and dab a little. Place in a suitable baking dish - it should not be too big - and spread thinly with the mustard. Then spread the herb mixture about 0.5 cm thick on the steaks and place in the refrigerator for about 30 minutes until the jus is ready and The herb crust has become nice and hard.
6. Preheat the oven to 200 ° C top and bottom heat.
7. You can prepare the jus during the entire rest period. To do this, slowly melt the butter in a saucepan while chopping the shallot very finely. Finely grind the different types of pepper in a mortar. Sauté the shallot in the butter, froth the butter, remove from the stove and stir in the pepper. Immediately afterwards deglaze with the Barolo and reduce it by half (if there is no Barolo on hand, just use another good, dry, Italian red wine). Then sprinkle in the stock, pour on the lamb stock and cream and reduce again to at least half. The sauce should be stirred very often. Under no circumstances should it start, otherwise the pepper can burn and become bitter - then you can only dispose of it. Now, if necessary, add a little salt to the sauce and set aside.
8. Just before serving, bring to the boil, remove from the heat and assemble with the frozen butter. To do this, gradually melt the frozen butter in the sauce, stirring constantly, making it more viscous.
9. Stick a meat thermo in the middle of the thickest part of the lamb. Put the lamb with the herb layer in the oven and bake for about 30 minutes. The butter dissolves, runs down and sizzles the lamb steaks. A crispy herb crust remains on top.
10. In the meantime, clean the mushrooms for the mushroom beans, quarter the mushrooms and cut off the ends of the beans. Bring some salted water to the boil and cook the green beans for about 8 minutes.
11. In the meantime, place the ice cubes in a bowl and fill up to about halfway with cold water. Drain the beans, collect them in a colander and immediately pour them into the ice water. This gives them and keeps their great green color.
12. Cut the red onions into large wedges and roughly cut the garlic. Leave the olive oil and butter in a pan. Finely chop the rosemary and savory, set aside a little. Leave the onions with the sugar in the fat, add the garlic and sauté a little too. Then put the mushrooms in the pan and lightly brown in a few minutes. Finally fold in the drained beans, sprinkle with herbs, warm, season with salt and pepper, remove from heat.
13. Put the plates in the oven for a moment, because the lamb should be good by now and show a core temperature of approx. 85 ° C on the roasting thermo. I prefer lamb and trust more when it`s `done` - those who prefer it `pink` should step on the brakes from 60 ° C at the latest. The crust should be light brown. If not, turn on the grill briefly and gratinate quickly.
14. Pour part of the sauce on the plates. Carefully remove the meat from the tin, drain some butter if necessary and place it in the saucepan. Place the mushroom beans without fat around the meat and garnish with the herbs that were set aside.
15. Potatoes in almost any shape go well with this. My favorites are pommes parisienne, but croquettes, fried potatoes, rosemary potatoes, etc. also go very well with them.