Lamb Steak and Garlic Butter

Meanwhile, remove the lamb steaks from your fridge to allow them to come up to room temperature. 

Pop the butter and parsley into a small bowl. 

Once the garlic has roasted and cooled slightly, cut the end with scissors and squeeze it out of the skin. Use a fork to mash the garlic cloves into the butter. Season with a pinch of salt. 

When the potatoes have cooked for 20 mins, remove them from the oven. Use the bottom of a bowl or pan to lightly crush each potato half. 

Drizzle with more oil and return to the top shelf of your oven until crispy and golden, 10-15 mins.

Meanwhile, pop a large frying pan on medium-high heat with a drizzle of oil. 

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.

Turn the heat down to medium and cook for 1 min, then add a splash of water and immediately cover with a lid or some foil. 

Allow to cook until the beans are tender, 4-5 mins. Transfer to a bowl and cover to keep warm.

Meanwhile, pop your frying pan back on high heat with a drizzle of oil.

When hot, lay the lamb steaks into the pan, season with salt and pepper and fry until browned all over, 8-10 mins total (for medium-rare). Turn every 2 mins. TIP: Cook for 1-2 mins extra if you prefer yours more well done. IMPORTANT: Wash your hands and equipment after handling raw lamb. It's cooked when browned on the outside.

Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins.