2 Rump Lamb Steaks
1 garlic clove
1 tbsp Oregano or Mixed herbs
50gm butter melted
50mls/2 fl.oz red wine

Potato Rosti

1 Onion Grated
1 large or 2 medium sized potatoes, peeled and grated
2 garlic cloves
1 free-range egg
1 tbsp plain flour
2 tbsp olive oil

Minted Peas

50g/1¾oz butter
6 spring onions, roughly chopped
1 garlic clove, thinly sliced
100g/3½oz frozen peas
300ml/10fl oz chicken stock
2 tbsp roughly chopped fresh mint

Optional - Herb crème fraiche

200g/7oz crème fraiche
1 tsp roughly chopped fresh parsley
1 tsp roughly chopped fresh dill


  1. Preheat the oven to 220C/200C Fan/Gas 7.
  2. Heat an ovenproof pan over a medium heat, add the oil to the pan and fry the Lamb
  3. Steaks until browned all over.
  4. Transfer to the oven and cook for 10–15 minutes.
  5. When the lamb is done, remove the pan from the oven and rest the lamb on a warm plate.
  6. Add the garlic and thyme to the hot pan and deglaze with the Wine.
  7. Add the butter to the pan and melt slowly.
  8. Finally, pour the Madeira glaze over the Lamb Steaks and leave to rest until ready to serve.

Potato Rosti

  1. Put the grated onion and potatoes into a clean tea towel and squeeze out any excess water.
  2. Tip the mixture into a bowl with the garlic, egg and flour. Mix together. Make small balls with the mixture and flatten.
  3. Heat the olive oil in a frying pan and add the rosti.
  4. Cook on each side for 2–3 minutes, then transfer to a plate lined with kitchen paper and keep warm. Repeat with the rest of the rosti mixture.

Minted Peas

  1. Heat a pan over a medium heat and add the butter.
  2. Cook the spring onion, garlic and peas for 1–2 minutes.
  3. Add the stock and cook for a few minutes.
  4. Stir in the chopped mint to finish.
  5. Cook until the peas are soft enough for eating.

Herb crème fraiche
Mix all the ingredients together and set aside until ready to serve.