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Lamb steak
Lamb steak
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Homemade lamb steak with spices inspired from the French Cuisine. The steak needs to cook slowly on low heat in the oven to get a brown crispy surface. Like this the steak will be tender in the center. The steak is a good choice for Eastern celebrations, and fits together with a red wine sauce and asparagus on the side.

Ingredient List for 4 servings:
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1 kilo Lamb steak
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2 tabelspoons Fresh thyme
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2 tablespoons Rosmary
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3 Garlic cloves
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100 ml Red wine
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1 teaspoon Salt
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1 teaspoon Black pepper
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20 gr Softend butter
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1 kilo Potatoes
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1 bouquet Asparagus

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200 ml Red wine
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2 tablespoon Butter
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60 gr Flour
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300 ml Milk
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1 tablespoon Rosmary
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1 teaspoon Basil
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0,5 teaspoon Black pepper

Oven temperature:
150 degrees Celsius
Instructions:
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Cut the garlic in small pieces, and mix it with the butter, thym, rosmary, salt and pepper.
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Rub the steak with the butter and place it in the fridge for one hour.
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Start the oven at 150 degrees Celsius.
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Place the steak on an oven form and pour the red wine over it.
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Place the stek in the middle of the oven for approx one and a half hour, try he temperature with a meat thermometer. The steak is done when it has reach sixty five degrees Celsius.
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Turn off the oven and leave the stek in the oven.
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Boil the potatoes and when they are ready it is time to make the sauce.
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Pour the asparagus in a casserole and when the water reaches boiling pont, take away the casserole from the stow and pour away the water.

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Pour the butter in a casserole and melt it, pour the flour in and stirr. Add the wine, milk, black pepper, basil, and rosmary. Stir and let the sauce become a bith thicker.
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Take out the steak fom the oven and cut it in thin slices and serve everything warm together.

A selection of recipes from the same country.
This recipe is from France
Choucroute (Sauerkraut)
Choucroute (Sauerkraut)
Choucroute is a traditional dish from Alsace in France, and it is a winter dish because it is rather heavy. You boil the sauerkraut with dry white wine and goose or pork fat, and then served together with sausages, salty meat, and potatoes. This recipe is not a traditional one because it do not have any ham or Strasbourg sausages, instead the choucroute is served with merguez and Montbéliard sausages to give it a bit stronger taste.
King cake - Galette des Rois
King cake - Galette des Rois
This French homemade cake made with puff pastry rolls and almond paste filling is a traditional cake served on the six of January. The cake has king crown on top of it and a porcelain figure hidden inside. The tradition is that the person who gets the piece with the figure will be king/queen of the day, and is allowed to decide the activities of the day. You can guess that this cake is very popular among French kids.
Alsatian Flammekueche
Alsatian Flammekueche
This is a traditional recipe of the famous Alsatian flammekueche also known as tarte flambée that my grand-parents used to do every Sunday. They are traditionally baked in a wood-fire oven which makes a crispy bottom with slightly burned edges with a creamy topping. But don´t worry with modern ovens they are also easy and tasty to prepare. Using a wood-fire oven was part of the Sunday evening entertainment at my grand-parents.
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