Summary

Ingredients

• 4 lamb steak (s) (approx. 10 g each)
• 3 cloves garlic
• 2 sprigs rosemary
• 4 stalks thyme
• 0.5 ½ lemon (s), add the juice
• 8 tablespoon oil
• 1 kg potato (s), waxy
• 300 g shallot (s)
• 75 grams sugar
• 125 ml red wine, dry
• 7 tablespoon balsamic vinegar
• salt and pepper

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Instructions

1. Peel and slice the garlic. Wash the herbs and shake dry. Pat the steaks dry and season with pepper.
2. Place in a flat form. Spread the herbs and garlic on top, drizzle with lemon juice and 4 tablespoons of oil. Cover and chill for at least 1 hour. Turn once in between.
3. Grease a baking sheet with 2 tablespoons of oil and sprinkle with salt. Peel, wash and halve the potatoes. Place on the sheet with the cut surface facing down. Fry in a preheated oven at 175 ° C for approx. 45 minutes.
4. Peel and halve or quarter the shallots. Caramelize the sugar in a pan until golden. Deglaze with wine and vinegar, simmer until the caramel has dissolved. Add the shallots and simmer uncovered for approx. 15 minutes. Season to taste with salt and pepper.
5. Fry the steaks in 1–2 tablespoons of hot oil for 2–3 minutes on each side. Remove the herbs and garlic from the marinade and fry briefly. Season the steaks with salt and pepper. Arrange everything together.