Get a sizzle in your griddle with this mouthwatering lamb steak recipe - master the sauce and use it on beef, chicken or veal too.

​

Serves 4

​

Ingredients

​

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

​

25g butter

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

​

Method

​

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.

​