Baked lamb steaks with thyme and tomato crust

Ingredients for 4 servings:

• 1 kg lamb steak(s)
• 50 g Parmesan, grated
• 10 g thyme, dried
• 50 g tomatoes, dried
• 1 roll or toast
• 2 tbsp tomato paste
• 3 garlic cloves
• salt and pepper
• olive oil
• Butter or clarified butter

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preheat the oven to 220°C. Now it’s time to make the crust. First, chop the thyme, sun-dried tomatoes, bread roll, and garlic cloves and mix them together with the tomato paste and grated Parmesan cheese. Add enough olive oil to create a creamy mixture. Season to taste with salt, pepper, and perhaps more garlic or any other spices you like—and the first part of the job is done. Next, add a little butter or clarified butter to a suitable pan and sear the steaks at high heat. Depending on the thickness of the meat, the optimal time is 1 to 2 minutes per side. Now take a baking dish and add a little olive oil and water, filling it to a depth of about 1 cm. Place the steaks side by side in the oil and water mixture. Spread the crust mixture 5-10 mm thick over the steaks. If desired, you can sprinkle some additional Parmesan cheese on top for a crispier crust. The casserole dish is then placed in the now-hot oven. Depending on your taste, bake the steaks for 10 (rare) to 30 (well done) minutes. Rice and pasta (e.g., tagliatelle) are suitable side dishes, as are vegetables like grilled tomatoes with a little garlic.