Lamb Steak Provencial

Lamb Steak Provencial
Quantity Ingredient
400 g Lamb Steak
Pepper & Salt
Dried Thyme
Fresh Rosemary
1 tbsp Olive Oil
0,125 l Red wine
0,125 l Water
2 tsp Sauces Binder
500 g Potatoes
150 g Tomatoes
100 g Cream
0,125 l Milk
50 g Edam cheese
300 g Green beans
10 g Butter

Put the lamb steak in a marinade of olive oil, pepper, salt, thyme, rosemary and garlic for about 30 minutes. Heat 1 tablespoon olive oil in a pan, fry the lamb steak briefly on both sides. Fry at medium temperature for about 5 minutes. Take the lamb steak out of the pan and keep it warm. Dissolve the roast stock with red wine, add water and thicken with sauce thickener. Season with thyme, rosemary, garlic, pepper and a little salt. Put the meat in the sauce. Peel, wash, dry and thinly slice the potatoes. Rub a casserole dish with garlic, fill in potatoes and cover with tomato slices. Season with pepper, salt and thyme. Mix the cream with the milk and pour over it. Cover with grated Edam cheese and pieces of butter. Bake in the combined microwave bottom rack, grill level 2, 600 W, in about 15 minutes. Cook green beans, drain and toss in butter. Season with pepper, salt and fresh basil.

Servings: 3, Difficulty: 
Preparation time: 30 minutes, Total duration: 1 hour

All data per serving:
611 kcal
47 g
40 g
26 g

(C)opyright by Marions Kochbuch