Lamb leg steaks in a burnt butter, mustard and garlic sauce

Remove meat from the fridge and its packaging two hours before cooking to bring it to room temperature. Use a paper towel to wipe away any excess moisture.

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The cooking times that follow are for 2 cm thick steaks.

Lightly toss shaved fennel, preserved lemon and mint together with oil, salt and pepper to taste.

Now heat your pan. Start on a low flame and build up to high to ensure the pan is evenly heated. Now toss in the butter and watch it sizzle!

Nestle lamb steaks in the sizzling butter and squash them down with the back of a metal egg slice as they cook for 4 minutes on the first side. Weighing them down like this will ensure they brown up evenly. If you have meat weights use these. Alternatively, if you have two pans, pop one on top of the meat and use this to weigh down the steaks.

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Before you turn the steaks over season with rock salt and pepper to your liking and continue to cook for 3 mins on the second side and keep pressing down on them with your egg slice/weights or second pan.

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This cooking time should produce medium rare steaks. Cook for 4 mins on the second side for medium, 2 mins a side for rare and 1 min each side for blue.

Remove steaks from pan, wrap in tinfoil and leave to rest for 5 minutes as you complete the rest of the meal. Don’t clean the pan!

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