Pan-Fried Lamb Steak and Sun-Dried Tomato Butter

Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over half of the roasted spice and herb blend, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, trim the green beans. Peel and grate the garlic (or use a garlic press).

In a small bowl, add the sun-dried tomato paste, room-temperature butter and remaining roasted spice and herb blend.

Mash with the back of a fork until combined. Season with salt and pepper, then set aside.

Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.

Once hot, lay the steaks into the pan and fry until browned and medium-rare, 8-10 mins total. Turn every 2 mins. TIP: Cook each side for 1-2 min more if you like it more well done. IMPORTANT: Wash your hands and equipment after handling raw meat. The lamb is safe to eat when browned on the outside.

Once cooked, transfer the steaks to your serving plates and spread over the sun-dried tomato butter. Cover with foil and allow to rest.

While the steaks rest, wipe out the pan.

Return the (now empty) frying pan to medium-high heat with a drizzle of oil.

Once the pan is hot, add the green beans and stir-fry until starting to char, 2-3 mins. Stir in the garlic, then turn the heat down to medium and cook for 30 secs. Add a splash of water and immediately cover with a lid or some foil.

Cook until the beans are tender, 4-5 mins.