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Oxford John Steaks with Caper Sauce

At Oxford's indoor market there are butchers who have for years supplied the colleges with high quality meat. A speciality is Oxford John, the local name for a lamb leg steak.

ingredients

serves 4
4 lamb leg steaks, each weighing about 175 g (6 oz)
salt and pepper
25 g (1 oz) butter
5 ml (1 tsp) plain flour
300 ml {1/2 pint) lamb or beef stock
30 ml (2 tbsp) drained capers
15 ml (1 tbsp) vinegar from the capers

method

1. Season the lamb steaks to taste. Heat the butter in a frying pan and fry the steaks gently for 10 - 15 minutes, turning occasionally, until browned on both sides. Remove from the pan with a slotted spoon and transfer to a warmed dish.

2. Stir to loosen any sediment at the bottom of the pan, then stir in the flour and cook for 1-2 minutes. Gradually add the stock, stirring all the time, then cook until the sauce thickens, boils and is smooth. Add the capers and vinegar and simmer for 1 - 2 minutes.

3. Return the lamb steaks to the pan and simmer for 5 minutes or until the lamb is cooked to your liking. Serve hot.

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