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🍽️ Grilled Lamb Steaks with Potato Vegetables and Raisins

526 kcal · 30 min · 4 servings

Ingredients

• 600 g lamb meat (leg of lamb)
• 2 garlic cloves
• 4 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp hot mustard
• 400 g waxy potatoes
• 400 g sweet potatoes
• 1 red onion
• 120 ml vegetable broth
• salt
• pepper (from a mill)
• 40 g raisins
• 40 ml Calvados
• 2 handfuls parsley

Instructions

1. 1. Rinse the lamb meat under cold water and pat it dry with kitchen paper.
2. 2. Cut the meat into four thick slices.
3. 3. Peel the garlic cloves and chop them finely.
4. 4. Mix the chopped garlic with three tablespoons of oil, the lemon juice, and the mustard to make a marinade.
5. 5. Coat the lamb steaks thoroughly with this marinade.
6. 6. Let the meat marinate covered for about 15 minutes.
7. 7. Peel both types of potatoes and wash them.
8. 8. Cut the potatoes into finger-thick sticks.
9. 9. Peel the onion, halve it, and slice it into thin strips.
10. 10. Heat the remaining oil in a large pan or pot.
11. 11. Sauté the potato sticks and onion strips in it briefly.
12. 12. Deglaze the vegetables with the broth.
13. 13. Season with salt and pepper.
14. 14. Simmer the vegetables covered for about 10 minutes until tender.
15. 15. Heat the raisins and the Calvados in a small pot.
16. 16. Let the mixture steep briefly until the raisins are plump.
17. 17. Take the lamb steaks out of the marinade.
18. 18. Preheat the grill.
19. 19. Place the steaks on the hot grill.
20. 20. Grill the meat for about 8 minutes.
21. 21. Brush the meat repeatedly with the remaining marinade in between.
22. 22. Season the meat with salt and pepper while grilling.
23. 23. Rinse the parsley and shake it dry.
24. 24. Pluck the parsley leaves from the stems and chop them finely.
25. 25. Take the finished lamb steaks off the grill.
26. 26. Remove the kitchen twine, if used.
27. 27. Roll the lamb steaks in the chopped parsley with the fat side so they are nicely covered.
28. 28. Arrange the vegetables on the plates.
29. 29. Place the lamb steaks on top.
30. 30. Garnish the dish with the warm raisins and serve.

Nutrition per serving

• kcal: 526
• Protein: 36 g · Fett/Fat: 16 g · Carbs: 49 g