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🍽️ Lamb steaks with parsley-thyme oil

633 kcal · 30 min · 4 servings

Ingredients

• 4 garlic cloves
• 12 tbsp olive oil
• 900 g lamb steak from the leg (6 lamb steaks)
• salt
• pepper
• 1.5 kg sweet potatoes (or potatoes)
• 20 g parsley (1 bunch)
• 0.5 handful lemon thyme

Instructions

1. 1. Peel two garlic cloves and chop them finely.
2. 2. Mix the chopped garlic with four tablespoons of olive oil.
3. 3. Rinse the lamb steaks and pat them dry with a kitchen towel.
4. 4. Season the steaks with salt and pepper.
5. 5. Rub the steaks with the garlic-oil mixture.
6. 6. Let the marinated steaks rest for 30 minutes.
7. 7. Peel the sweet potatoes and wash them.
8. 8. Cut the sweet potatoes into wedges.
9. 9. Line a baking tray with baking paper.
10. 10. Spread the sweet potato wedges on the tray.
11. 11. Drizzle the sweet potatoes with two tablespoons of oil.
12. 12. Season the sweet potatoes with salt and pepper.
13. 13. Preheat the oven to 220 degrees Celsius conventional heat (200 degrees Celsius fan-forced or gas level 3 to 4).
14. 14. Bake the sweet potatoes in the oven for 40 minutes.
15. 15. Wash the parsley and lemon thyme.
16. 16. Shake the herbs dry.
17. 17. Set aside two sprigs of thyme.
18. 18. Finely chop the remaining thyme leaves.
19. 19. Peel the remaining garlic and chop it.
20. 20. Mix the herbs, garlic, and remaining oil.
21. 21. Season the herb oil with salt and pepper.
22. 22. Pour the oil into a small bowl.
23. 23. Heat a frying pan over medium heat.
24. 24. Fry the lamb steaks in the pan for 15 to 20 minutes.
25. 25. Turn the steaks while frying.
26. 26. Let the steaks rest covered for 10 minutes in a warm place after frying.
27. 27. Slice the lamb steaks.
28. 28. Arrange the steak slices with the sweet potatoes on plates.
29. 29. Grind fresh pepper over the meat.
30. 30. Garnish the dish with the reserved thyme sprigs.
31. 31. Serve the food with the herb oil.

Nutrition per serving

• kcal: 633
• Protein: 36 g · Fett/Fat: 27 g · Carbs: 61 g