Leg of lamb steak

Ingredients for 2 servings:

• 1 slice(s) leg of lamb, with bone, approx. 600 to 650 g
• 2 sprigs rosemary
• 2 cloves garlic, fresh
• some salt
• some pepper, green and black mixed
• 2 tbsp olive oil

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Steak from a leg of lamb – slice of Föhrer salt marsh lamb

My leg of lamb slice was between 25 and 42 mm thick and weighed 638 g. Wash and dry it, then score the tendons all the way around, down to the meat (no further!), so the meat doesn’t curl in the pan. Rub it with oil, add a little oil to an iron skillet, heat it, and sear the slice on both sides until it’s nicely browned. After turning it over once, add the rosemary sprigs and the garlic, roughly crushed with the back of a knife, to the pan. Season the meat with salt and pepper. When the meat has reached the desired color after a few minutes, place the pan in the oven preheated to 80°C and continue cooking at 80°C for about 30 to 35 minutes. Monitor the temperature! Adjust the time according to the thickness of your slice! After this time, the meat will be a nice pink inside, a little more in the thicker parts, a little less in the thinner ones. But nowhere will it be raw. This way, everyone can choose the piece with the degree of doneness they like best. We combined it with beans and blue potatoes.