Lamb seasoned with herbs
about 1,5 kg lamb steak med bone
Herb filling
1 pot basil
1 pot parsley
1 pot chervil
2 twigs rosemary
4–6 crushed garlic cloves
Salt
Coarse ground black pepper
For basting
2–3 dl meat stock
2 lemons
Ask the butcher to cut a pocket in the steak for the herbs and spices. You can also buy a ready-marinated steak and in that case you can forget about the herbs and spices. Set the oven to 150°C.
Chop the herbs, except for the rosemary - whole twigs are easier to remove when the steak is ready. Mix the herbs and garlic with oil (or butter) and salt and fill the pocket. Tie the steak. Rub salt and black pepper on the surface and place the steak in a pot.
Baste the steak with stock while in oven. The steak is ready when the inner temperature reaches 68-70°C. Wrap the steak in aluminium foil for at least 20 minutes. Strain the stock into a sauce bowl.
Serve with roasted vegetables, potato segments or couscous.
You can add the potato segments in to the pot when the steak has been in the oven for 30 minutes.