For the lamb rump steak, wash the steak, pat dry, if possible, place in a vacuum bag to marinate – if not available in a zip bag.
Peel the garlic clove and press with the back of a knife. Wash thyme, shake dry , leaving leaves on the branches. Peel and slice the onion, add everything to the meat in the bag.
Pour Worcester and soy sauce. Vacuum seal the bag or squeeze the air out of the zip bag if possible and seal. Let marinate for at least 12 hours or overnight to allow the steak to marinate thoroughly.
Remove from refrigerator 1 hour before cooking and allow to come to room temperature. Heat a non-stick pan, add olive oil, remove the steak from the marinade, wipe off a bit and sear in the pan for 2 minutes on both sides.
Wrap the steak in aluminum foil and let it sit in a preheated oven at 140 degrees for 15 minutes. Pour the marinade into the pan, toss to coat a little, deglaze with the red wine, let it absorb a little, then pour in the lamb stock.
Let it boil down over high heat. Strain the sauce, thicken a little if desired. Remove the steak from the oven and let it rest for 5 minutes. If some juice has accumulated, add it to the sauce.
If you like, you can sauté fresh peas with some mint, fry bacon and serve with it. The strong lamb becomes nice and tender with the soy sauce.