2 lamb leg steaks, each piece weighing 150g to 200g
Pinch of Anglesey salt
Pinch of black pepper
3 sprigs of fresh rosemary, roughly chopped
1 lemon, zest only
1 tablespoon of olive oil

The sauce:

½ an onion, finely chopped
1 clove of garlic, finely chopped
200ml of cider
½ tablespoon of Welsh honey

METHOD

In a pestle and mortar, grind together the salt, pepper, rosemary and lemon zest and then rub the mixture over the meat.

Heat the oil in a frying pan. Cook the meat for around 4 minutes on each side and then place on a clean plate.

The sauce:
Using the same frying pan, fry the onions and garlic until soft.

Add the cider and boil for 2 minutes.

Add the honey to the mixture at the end.

To serve, place the steak in the middle of the plate with the sauce around the steak.

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