Get a sizzle in your griddle with this mouthwatering lamb steak recipe - master the sauce and use it on beef, chicken or veal too.
4 tbsp olive oil
2 rosemary sprig, leaves chopped
4 lamb leg steak
12 new potatoes, cut in half lengthways
2 garlic clove, slightly bashed
400g pack sliced runner bean
Large knob of butter
For the mushroom à la crème
75gonion, finely chopped
225g flat mushroom, sliced
A little olive oil for frying
Salt & pepper
A squeeze of lemon juice
125ml full fat cream
Freshly chopped parsley
Boil the potatoes until tender, then drain. Heat 2 tsp of the oil in a frying pan, add the potatoes and garlic, and fry gently until golden.
Sprinkle a little salt over the potatoes, then push to the side of the pan. Remove the garlic. Season the lamb and fry alongside the potatoes for 1-2 mins each side, depending on the thickness of your steak. Remove the lamb and potatoes and leave to rest in a warm place.
Mushroom à la crème (freezes well)
Melt the butter in a heavy saucepan until it foams. Add the chopped onions and sweat on a low heat for 10 minutes or until soft, remove to a bowl.
Meanwhile cook the sliced mushrooms in a little olive oil in a hot frying pan, you may need to do this in batches. Season with salt and pepper and a tiny squeeze of lemon juice.
Add the onions to the mushrooms and then add the cream and allow to simmer for a few minutes. Season to taste and then add the parsley.
Meanwhile, blanch the beans in the simmering water for 3 mins, then drain. Return to the pan and stir through the butter.
Serve the lamb with the potatoes and beans, and the mushroom à la crème spooned over.