Friday night comfort food

Lamb rump steak on potatoes and Hamburg parsley
(3-4 persons)


11/2-2 pounds potatoes (thick slices)
1 pound Hamburg parsley (thick slices)
Fresh thyme
Olive oil
Salt and pepper

2 whole lamb rump steaks (1- 11/2 pound)
Fresh herbs (thyme, oregano, mint or what you have/like)
Garlic (I used 3 cloves)
Salt and pepper

Preheat oven to 375 degrees F (190 C). Toss the potatoes and Hamburg parsley with thyme, salt, pepper and olive oil (and maybe some sliced garlic) and place them in a baking pan. Put in the oven for about 30 minutes.

Score the fat on the rump steaks with a sharp knife and rub the meat with finely chopped herbs and garlic and some salt and pepper. Place it on top of the potatoes and let it stay in the oven for about 30 minutes more.

Slice the meat thinly and serve with a green salad.