Lamb steak

1. I wash the lamb under running water. Then dry with paper towels.

2. Crushed cumin and fennel are mixed in one small container. Then rub the lamb with the resulting mixture.

3. Salt and pepper the meat from all sides.

4. In a cast-iron frying pan, spread the butter, send it to the fire. When the butter melts, put the lamb in the pan.

5. Fry on high heat from all sides. The meat should be well fried, become intensely ruddy.

6. Meanwhile, peel the garlic from the husk, cut with a sharp knife into very small cubes.

7. When the lamb is browned properly, add a sprig of thyme and garlic to it. Pour rapeseed oil.

8. Reduce the heat to a minimum, cook for 5 minutes. And now we wait until the meat reaches 130 degrees. You can't do without a cooking thermometer here.

9. Put the finished lamb on a cutting board, let the meat catch its breath for 10 minutes.

10. We drain almost all the fat from the pan, leaving only a little - a tablespoon will be quite enough. Return the pan to the fire.

11. Peel the shallots and then cut into rings. We send it to the frying pan, fry until soft.

12. Pour dry red wine and a little chicken broth to the finished onion. Simmer until the liquid evaporates by half.

13. Lamb cut into pieces. Then season it with the resulting sauce. We serve it on the table. Very tasty with French fries.

Bon appetit! Eat with pleasure!