Lamb steaks with red wine shallots

Name: Lamb steaks with red wine shallots
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2-3 Garlic cloves; 2 Branches of rosemary; 4 Stem(s) Thyme; 4 Lamb steaks (about 140 g each); 7-10 Tbsp Pepper; 7-10 Tbsp Juice of 1 1/2 lemon; 5 TABLESPOONS Olive oil; 300 g Shallots; 800 g Potatoes; 5 TABLESPOONS Oil; 7-10 Tbsp Salt; 100 g Sugar; 250 ml Red wine (e.g. Merlot); 100 ml white balsamic vinegar; 7-10 Tbsp Thyme

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2-3 Garlic cloves
2 Branches of rosemary
4 Stem(s) Thyme
4 Lamb steaks (about 140 g each)
7-10 Tbsp Pepper
7-10 Tbsp Juice of 1 1/2 lemon
5 TABLESPOONS Olive oil
300 g Shallots
800 g Potatoes
5 TABLESPOONS Oil
7-10 Tbsp Salt
100 g Sugar
250 ml Red wine (e.g. Merlot)
100 ml white balsamic vinegar
7-10 Tbsp Thyme

Directions

1
Peel and slice the garlic. Wash the rosemary and thyme, shake dry. Wash the meat and dab dry. Put meat in a flat dish, season with pepper. Spread herbs and garlic evenly on top and sprinkle with lemon juice and olive oil. Put it in a cold place and marinate for about 1 1/2 hours.
2
After half of this time, turn the meat in the marinade. In the meantime peel the shallots. Wash the potatoes thoroughly, if necessary brush and halve them. Brush a baking tray with 2 tablespoons of oil and sprinkle with salt. Spread the potatoes with the cut side on top and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 40 minutes. Caramelise sugar in a pan without fat at low heat. In the meantime heat up wine and vinegar. Deglaze caramelised sugar with it while stirring. Add the shallots and let it simmer open for about 15 minutes. Then season to taste with salt and pepper. Remove meat from the marinade, dab with kitchen paper, remove herbs and garlic. Heat 3 tablespoons of oil in a pan and fry the meat on each side for about 3 minutes.
3
In the meantime heat up wine and vinegar. Deglaze caramelised sugar with it while stirring. Add the shallots and let it simmer open for about 15 minutes. Then season to taste with salt and pepper. Remove meat from the marinade, dab with kitchen paper, remove herbs and garlic. Heat 3 tablespoons of oil in a pan and fry the meat on each side for about 3 minutes. In the meantime, pour the marinade into a sieve and collect the herbs and garlic. Season meat with salt and pepper. Add garlic and herbs to the cooking fat 1 minute before the end of the frying time. Serve caramelized shallots, meat with herbs and garlic. Garnish with thyme. Add potatoes extra
4
In the meantime, pour the marinade into a sieve and collect the herbs and garlic. Season meat with salt and pepper. Add garlic and herbs to the cooking fat 1 minute before the end of the frying time. Serve caramelized shallots, meat with herbs and garlic. Garnish with thyme. Add potatoes extra
5
1 1/4 hours waiting time