Lamb steak with potato salad
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We prepare the meat the night before (it is the most important thing). We wash the meat, wipe it a little and start breading. First we rub the meat well, well with a mixture of the above spices (salt, pepper, oregano, larch, thyme, marjoram, etc., then we will make small holes in the lamb, they will be filled with garlic cloves cut into 2-3 parts, with finely chopped onion, cover the meat and leave to soak.
The next day (at noon), place the meat in the pan, sprinkle with a little oil. We cut the vegetables (tomatoes, peppers, onions), we will put them over the meat and next to the meat. Add a little more water and put the tray in the oven (about 1 + 1/2 hour. From time to time we turn the meat. Towards the end we sprinkle the meat abundantly with a semi-dry red wine.
Lamb steak can be served with a sour potato salad.
Boil the potatoes in their skins. When it is colder, cut it into cubes and put on top: olive oil, salt, pepper, olives (kalamata or black olives), vinegar, a little water, red or green onions.