Main course: Leif Mannerström’s Lamb steak with baker’s potatoes
1 1⁄2–2 kg lamb roast with bone, but without crossbones
6–8 cloves of garlic
2 sprigs rosemary
thin strips of lemon peel
salt and pepper
1 kg floury potatoes
2 yellow onions
4 cloves of garlic
2 tablespoons of butter
1⁄2 tbsp granulated sugar
3–4 sprigs of thyme
3 bay leaves
1 bottle of light beer (33 cl)
1 1⁄2 dl white wine
2 dl chicken broth
salt and pepper
a handful of watercress
crispy green salad or tomato salad with red onion
Set the oven to 175°. Peel and cut the garlic cloves lengthwise. Cut a pocket along the leg of the steak or elsewhere. Garnish with garlic and a few sprigs of rosemary.
Rub the steak with olive oil, grated lemon peel, coarse salt and pepper. Insert a roast thermometer into the thickest part of the roast. Place the roast on a wire rack and place in the middle of the oven with a tray underneath. Remove the roast at 55° for pink meat or 65–70° for well done.
Cut the potatoes into slices about 1⁄2 cm thick. Peel and slice the onion and garlic into thin slices, fry them golden brown in the butter in a pan. Season to taste with sugar, salt and pepper.
Place the potatoes in a gratin dish with a high edge.
Alternate with onion, thyme, bay leaves, salt and pepper. Pour over beer, wine and broth. Set the mold under the roast in the oven so that the juice from the roast drips into the potatoes. Expect the potatoes to be ready after about 1 hour. and that the roast needs another 15–30 min. If the potatoes seem to be getting too dark, cover them with aluminum foil, which will collect the meat cloud. Then pour it into the potato dish.
Take the steak out of the oven and wrap it in aluminum foil. Cover with a kitchen towel and leave to rest for 20–30 min. Cut the steak into beautiful slices that are either placed on a hot plate with the rest of the steak or simply
neatly arranged over the potatoes.
Garnish with a handful of watercress. Serve with e.g. crispy green salad or tomato salad with red onion. Excerpt from “Mannerström’s Great Cookbook”
Photo: Thomas Yeh