Rinse meat briefly and dry, cut into 1 cm thick slices at the beginning, then into narrow strips. Peel garlic cloves and press them through a garlic press into the oil. Fold in dried kitchen herbs. Place meat in a large enough bowl and pour the herb oil over it.
Cover and refrigerate, preferably for one night. Peel onion, cut in half, slice into strips and set aside. Drain the lamb in a sieve, reserving the oil. Heat a tsp of it in a frying pan and roast the meat in it for about 8 min until hearty brown, turning it to the other side in between. Season meat with salt and pepper. Put the raw onion strips over the meat.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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