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Lamb
| Ingredients | Quantity |
| Lamb | 0.600 kg |
| Olive oil | 2 EL |
| Salt and pepper | |
| Lamb sauce: Lamb stock |
3 pieces |
| (self made or from the glass) | 0.4 ltr |
| Garlic clove | 1 piece |
| Thyme | 1 twig |
| Shallot | 1 piece |
| Salt and pepper | 1 piece |
| Olive oil for roasting | 1 piece |
| Butter cubed | 0.100 kg |
Preperation:
- Prepare the lamb, season, and fry shortly in olive oil from both sides, then put in the oven at 145°C for about 10-14 minutes
For the sauce:
- Rub out the frying pan with the garlic clove
- Heat up the olive oil, roast the shallot cubes gently then add the beef stock, add the thyme twig and let the stock reduce by half
- Strain the sauce and bind with the cold butter cubes
