Leg Of Lamb Steak
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 slice / n leg lamb, with bone, approx. 600 to 650 g
- 2 sprigs rosemary
- 2 cloves garlic, fresh
- a bit salt
- some pepper, mixed green and black
- 2 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- My leg of lamb was between 25 and 42 mm thick and weighed 638 g.
- Wash and dry, cut the tendons all the way down to the meat (no further!) So that the meat does not curl in the pan. Rub with oil, put a little oil in an iron pan, heat and fry the slice on both sides until it has turned a nice color. After turning for the first time, add the rosemary sprigs and the garlic, roughly mashed with a knife, to the pan. Pepper and salt the meat.
- When the meat has the desired color after a few minutes, place the pan in the oven preheated to 80 ° and cook for another 30 to 35 minutes at 80 °. Monitor temperature! Adjust the time to the thickness of your own slice of meat!
- After this time, the meat is nice and pink on the inside, a little more in the thicker parts and a little less in the thinner parts. But nowhere is it any longer raw. So everyone can choose the piece with the cooking level that they like.
- We paired it with bean vegetables and blue potatoes.
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