Lamb Steaks on Tomato Bed
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g lamb steak (s), from the le
- 4 tablespoon olive oil
- 1 tablespoon rosemary, fresher, finely chopped
- 1 tablespoon thyme, fresher, finely chopped
- 4 clove (s) garlic, finely chopped
- Pepper from the grinder
- Chilli powder
- salt
- 12 tomato (s)
- 4 tomato (s), halved
- 2 tablespoon parmesan, freshly grated
Print Recipe
Pin Recipe Instructions
- Mix the herbs with the garlic, 3 tablespoons of olive oil, the pepper and the chili powder and pour over the lamb steaks. Let it steep for about 1 hour.
- Preheat the grill to approx. 220 °.
- Quarter the tomatoes, remove the juice and seeds and cut into small cubes. Season with pepper and salt, mix with 1 tablespoon of olive oil and place in an ovenproof dish.
- Spread the lamb steaks on the tomatoes.
- Pepper the halved tomatoes, sprinkle with parmesan and add.
- Put the form in the oven. The lamb steaks are medium when the tomato pieces start to turn sour.
- In addition: baguette or raw roasted potato cubes and possibly some tsaziki.
- Drink tip: a soft but dry red wine
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