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 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.
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, and continue cooking for 5 minutes on low heat and start cooking the lamb steaks.
Heat a frying pan with the remaining oil, and cook the steaks with salt and pepper for 3 to 4 minutes on each side (for 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.