Lamb and Rosemary Steak with Tomatoes
Ingredients
- Ingredients
- 30 grams dried Tomatoes
- 700 grams ripe Tomatoes
- 3 small onions
- 600 grams Lamb steak
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 2 tsps fresh rosemary
- 2 Tbsps balsamic vinegar
- Basil (for garnish)
Preparation steps
Preheat the oven to 160°C (approximately 325°F). Chop the dried tomatoes finely. Blanch the fresh tomatoes briefly in boiling water, peel, remove the stem approaches, quarter, remove the seeds and cut the flesh into slices. Peel the onions and cut into wedges.
Rinse the lamb steaks in cold water, pat dry with paper towels and season with salt and pepper. Heat the olive oil in a pan and cook the steaks for about 4 minutes. After half of the cooking time add the rosemary. Take the finished steaks from the pan, wrap in aluminum foil and cook for 7-10 minutes in the preheated oven to finish cooking.
Meanwhile, sauté onions in oil. Add the dried and fresh tomatoes, season with salt and pepper, cover and let simmer on low temperature for about 6 minutes. Season with vinegar and spices. Arrange the lamb with tomatoes and onions on warmed plates. Serve garnished with basil leaves as desired.
