Lamb Steaks with Parsley-Thyme Oil

Ingredients

• 4 Garlic cloves
• 12 tbsp olive oil
• 900 g lamb steak from the shank (6 steaks)
• Salt
• Pepper
• 1.5 kg sweet potatoes (or regular potatoes)
• 20 g Parsley (1 bunch)
• 0.5 handful lemon thyme

Instructions

1. 1.

   Peel and chop 2 garlic cloves, mix with 4 tbsp olive oil. Pat lamb steaks dry, season with salt and pepper, rub with the garlic‑oil mixture, and marinate for 30 minutes.

2. 2.

   Meanwhile peel, wash, and cut sweet potatoes into wedges; spread on a parchment‑lined baking sheet. Drizzle with 2 tbsp oil, season with salt and pepper. Roast in a preheated oven at 220 °C (200 °C fan) or gas level 3–4 for 40 minutes.

3. 3.

   For the herb oil wash and dry parsley and lemon thyme; set aside two thyme sprigs. Finely chop the remaining leaves. Peel and chop the rest of the garlic, combine with herbs and remaining oil. Season with salt and pepper and pour into a small bowl.

4. 4.

   Sear lamb steaks in a hot pan over medium heat for 15–20 minutes, turning occasionally. Cover and let rest at a warm spot for 10 minutes.

5. 5.

   Slice lamb steaks, arrange on plates with sweet potatoes, grind fresh pepper over them, and garnish with the reserved thyme sprigs and herb oil.