4 tbsp olive oil
4 lamb leg steaks
1 clove garlic, crushed
bunch of spring onions, sliced
1 lamb stock cube made up to scant 1/2 (us) cup (100 ml) with boiling water
2 tbsp freshly chopped thyme
grated zest of 1 lemon and 2 tbsp spoons juice
4 tbsp clear honey
salt and freshly ground black pepper
4 lamb leg steaks
1 clove garlic, crushed
bunch of spring onions, sliced
1 lamb stock cube made up to scant 1/2 (us) cup (100 ml) with boiling water
2 tbsp freshly chopped thyme
grated zest of 1 lemon and 2 tbsp spoons juice
4 tbsp clear honey
salt and freshly ground black pepper
method
1. Heat the oil in a frying pan, add the lamb steaks and cook over a moderate heat for approximately 10 minutes, turning occasionally until cooked through and golden. Remove from the pan and keep warm.
2. Add the garlic and spring onions to the pan and cook for 2 - 3 minutes, stirring occasionally.
3. Stir in the stock, most of the thyme, lemon zest and juice, honey and seasoning to taste.
4. Simmer gently for 5 minutes until reduced by half.
5. Return the lamb to the pan, heat through and serve sprinkled with the remaining chopped thyme.
6. Delicious served with new potatoes and fresh broad beans.
2. Add the garlic and spring onions to the pan and cook for 2 - 3 minutes, stirring occasionally.
3. Stir in the stock, most of the thyme, lemon zest and juice, honey and seasoning to taste.
4. Simmer gently for 5 minutes until reduced by half.
5. Return the lamb to the pan, heat through and serve sprinkled with the remaining chopped thyme.
6. Delicious served with new potatoes and fresh broad beans.
serving amount
serves: 4
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