Lamb Steak With Red Wine Shallot Sauce

1. 1

   Place the meat in a bowl and add the garlic, rosemary, thyme and lemon juice then marinate in the fridge for 1 1/2 hours.

2. 2

   Preheat oven to 400u00b0F. Place the potatoes on a baking tray, mix with 2 tbsp oil, season with salt and pepper and roast for 40 minutes.

3. 3

   To make the sauce, caramelize the sugar in a frying pan over a low heat. In a separate pan, heat the wine and vinegar. Pour the caramelized sugar into the wine and vinegar, add the shallots, then simmer, without covering, for about 15 minutes.

4. 4

   Heat 3 tbsp oil in a pan, remove the meat from the marinade and fry on each side for about 3 minutes. Pour the marinade through a sieve and add the collected garlic and herbs to the lamb for the final minute of cooking. Slice the meat diagonally and serve with the garlic, herbs, caramelized shallots, sauce and roasted potatoes.

* Per serving · 4 servings · Values may vary.