Lamb steak

This year, I prepared the Easter lamb roast differently than usual. I had a 3 kg leg of lamb and decided to marinate it for much longer, nearly 36 hours, in white wine and plenty of herbs. I made sure to follow all the steps patiently – I used the fridge at a low temperature, divided the cooking into two stages, seared the meat first, and paid attention to every detail. It turned out very… EN: View full recipe: Lamb steak