Lamb Steaks and Garlic Butter

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

Roughly chop the parsley (stalks and all). Trim the green beans.

Pop the butter (see pantry for amount) 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. 

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.

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 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.