4 lamb steaks, 150g
1 sprig of fresh rosemary, crushed
½ a clove of garlic, crushed with the rosemary
Salt and pepper
1 tablespoon of olive oil
2 spring onions, finely chopped
75ml of white wine
250ml of lamb stock
New potatoes, boiled and halved
10g of butter
3 sprigs of fresh mint (1 left whole and 2 finely chopped)
Fresh beans
Bacon, cut into lardons

METHOD

Season steak with salt and pepper and rub the rosemary and garlic into the meat.

Heat the oil in a frying pan and cook the lamb for 4 minutes on each side. Place the meat on a plate and keep warm.

In the same pan, fry the spring onions until soft. Pour the wine into the frying pan and reduce before adding the stock and simmering.

In the meantime, add butter and whole pieces from 1 sprig of mint to the potatoes and keep warm.

Steam the beans until tender.


Fry the bacon in the frying pan, until crisp.

To serve:
Beans and bacon in the middle of the plate.
Potatoes beside the beans.
Slice the steak and place upon the vegetables.
Drizzle sauce around the rim.
Finely chopped fresh mint on top.

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