The best lamb steaks are cut from individual leg muscles - that way there is no connective tissue and the grain and texture of the steak will be the same throughout.

Ingredients - serves 4

8 shallots
4 cloves garlic
sprig of rosemary.

4 lamb steaks
25g butter
olive oil
200ml light stock (chicken or beef)
4 tbsp cream
40g quince jelly or paste/membrillo (if it’s very stiff, soften in a little warm water). If you have no quince jelly or paste try using Cumberland sauce.
lemon juice, to taste
salt, pepper

Method

First slowly cook the shallots and cloves of garlic whole in a little olive oil, with the rosemary, until golden. Remove with a slotted spoon and reserve. Add half of the butter to the pan and raise the heat to fry off the lamb steaks to brown on both sides and be cooked to your taste (about 3-4 minutes each side and they will still be pink), remove and rest in a warm place whilst you make the sauce.

Add the remainder of the butter to the pan, return the cooked shallots and garlic together with the stock, turn up the heat and reduce to a syrup. Now stir in the cream and quince jelly to amalgamate. Taste and adjust the seasoning, adding a few drops of lemon juice to taste and spoon over the lamb steaks - serve.