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Lamb Steak "Capitol"

4 servings

Ingredients

• 2 Stk Lamb steak (rib section, fat and bone removed)
• Salt (nach Bedarf)
• Pepper (nach Bedarf)
• 30 g Fat (for frying)
• 0.5 Stk Onion
• butter (nach Bedarf)
• Flour (nach Bedarf)
• Red wine (nach Bedarf)
• Water (nach Bedarf)
• Parsley (nach Bedarf)
• Tarragon (nach Bedarf)
• Lemon juice (nach Bedarf)
• Dijon mustard (nach Bedarf)
• Worcestershire sauce (nach Bedarf)
• Tomatoes (sliced) (nach Bedarf)
• Oil (for sautéing) (nach Bedarf)
• Parisian potatoes (nach Bedarf)

Instructions

1. Season two lamb steaks from the rib section (100 g each, thick, without fat and bone) with salt and pepper.
2. Sauté them medium-rare in 30 g hot fat and plate.
3. For the sauce, finely dice half an onion and sauté in a nut-sized piece of butter until light golden.
4. Dust with flour, add red wine and water, and reduce to half.
5. Finely chop parsley and tarragon and add to the sauce.
6. Season with salt, lemon juice, Dijon mustard and Worcestershire sauce.
7. Pour the sauce over the lamb steaks and garnish with tomato slices sautéed in hot oil and golden-brown Parisian potatoes.

Based on a cookbook by Hans Hofer (1964), adapted with AI.