Bumblebee Girl on Mission Possible

Lamb rump steak


Lamb rump steak m. Apple and onion

Get all the ingredients possible organic:
2-3 lamb rump steak (depending on the size)
2-4 apples (2 pink lady or 4 Inge Marie or similar)
3 dl dissolved bouillon (boiling – A. Vogel)
1 large onion
1 chinese garlic or 4 ordinary cloves
salt (preferably rock salt otherwise herb salt)

Remove remains of tendons and impurities with a knife.
Cut the fat into cubes, so the cuts go through the fat and down to the meat
Rub the fat with salt and crushed garlic.
Peel the onion and cut it into wedges.
Rinse the apples and cut into wedges, after which the cores are removed.
Mix onions and apples and place in an ovenproof pan, that fits in size to the two lamb rump steaks.
Pour over the stock and put the rump steaks on top.
Put them in the oven at 175 degrees for about 30 minutes.
Take the dish out and put the rump steaks on a hot plate and cover them lightly, so they stay warm. Let them rest for about 10-15 minutes.
Take up the hole bits of apples and onions and use as garniture.

If you want the sauce, pour the remains through a sieve. Press the onions and apples through the sieve with a spoon. Warm up the sauce up and season it – remember to taste. If you want a thicker sauce use a little corn or potato flour dissolved in water.
Serve with sweet potato or potato boats, rice, mashed potatoes etc. – and a good salad.
Danish version is on PCOliv.dk

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