3 tablespoons of oil
3 tbsp Chimichurri sauce (spicy sauce from Argentina)
Salt or fine salt
Pepper from the mill
Freshly ground pepper
5 3/4 tablespoons of butter
1 small bunch of flat parsley
500 gram mushrooms
500 gram Charlotte potatoes cooked in their skins and peeled
5 cloves of garlic
4 lamb steaks
Cut the potatoes into slices, the mushrooms, and the garlic into strips.
Heat a large frying pan with half of the butter, cook the mushrooms for a few minutes over high heat until they release their water, add salt and pepper, and set aside. (source: ineskohl.info)
At the same time, heat another large frying pan with the rest of the butter and 1 tablespoon of oil, gently brown the garlic and the potatoes, add salt and pepper, add the cooked mushrooms and 1 tablespoon of Chimichurri sauce, continue cooking for 5 minutes on low heat and start cooking the lamb steaks.
Heat a frying pan with the remaining oil, cook the steaks with salt and pepper for 3 to 4 minutes on each side (for a pink cooking) depending on the thickness, add pepper and the remaining Chimichurri sauce.
Serve the lamb steaks with their forestry pan, sprinkled with chopped parsley.