This recipe for gleam highlights flavors simple And fresh with ingredients of quality. Lamb steaks are perfectly cooked, but you can cook them according to your favorite degree of cooking Following the recommended temperatures.
In France, we are lucky to have a quality lamb. It is important to control the baking temperature To avoid excessive or insufficient cooking. Use a Kitchen thermometer Allows you to obtain perfect cooking, with tender and tasty meat.
Served with slightly whipped feta and roasted zucchini, this dish is both simple and impressive.
Cook your lamb At the following temperatures:
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INGREDIENTS - 4 ribs of lamb of good quality (200-250g each) - ½ coupped garlic bulb - A few strands of rosemary - Sea salt - crushed black pepper - A knob of butter - rapeseed or vegetable oil - 200g of feta - 100g of fresh cream - a finely chopped mint handle - a good lemon zest - 2 medium zucchini -cut zucchini - Lemon juice |
How to cook lamb steaks
The best way to cook lamb steaks bleeding, means Or well -cooked is to use a meat thermometer. There Cooking at temperature, and not in time, guarantees the ideal texture and flavor.
Cooking lamb steak
- Preheat your oven to 180 ° C. Take out your Côtes d'Agneau of the refrigerator and let them rest 15 to 20 minutes at room temperature for uniform cooking.
- Meanwhile, whisk the feta, the crème fraîche, the mint and the lemon to obtain a mixture airy Ready to accompany the lamb.
- Mark the fat of the rump with a intertwined pattern Using a sharp knife, which will allow better cooking.
- Rub the lamb steaks With a little oil and generously season with salt and pepper.
