John Myers
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Lamb Steak with Champions, Onions Fried in Garlic Butter
The perfect lamb steak with champions, onions fried in garlic butter recipe with a picture and simple step-by-step instructions.
For the lamb steak
- 800 g Lamb steak 4 pieces
- 800 g Palmin fat
- Sea salt from the mill
- Pepper from the grinder
- Aluminum foil
Champions, onions in garlic butter
- 1 packet Fresh mushrooms
- 1 size Onion
- 1 toe Fresh garlic
- 30 g Soft butter
- Wash the lamb steak (need room temperature) and dry well.
- Clean the champions (brush), cut them into slices, peel the onions into small slices, peel the garlic cut into small pieces and press very finely with the knife, mix with the butter.
- Put champions, onions in a hot pan and fry, add butter and keep warm over low heat.
- Heat the steak pan, add Palmin fat to the pan and heat, season the lamb steak with salt and pepper and fry briefly on both sides, wrap in aluminum foil and let it steep for about 3 minutes.
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