Lamb steaks with mint & caper dressing

Step by Step

Step 1

Put the lamb steaks in a bowl with the oil. Season with freshly ground black pepper and add the rosemary and garlic. Massage everything together so the flavours combine, then cover and put in the fridge to marinate for at least 1 hour. Meanwhile, for the dressing, put the mustard, capers, caper brine, shallot and cornichons in a bowl and mix. Stir in the mint, then gradually whisk in the oil; season and set aside.

Step 2

Set a griddle pan over a high heat until very hot. Remove and discard the rosemary and garlic from the lamb steaks, season the meat with salt, then lay on the hot griddle. Cook for 3-4 minutes, then flip onto the other side for 3-4 minutes more, until all surfaces are browned and thoroughly cooked. Transfer to a plate and rest for 5-10 minutes. Add 2 tbsp water to the pan to release the juices, swirl briefly, then our over the resting meat.

Step 3

Slice the lamb on the diagonal and transfer to plates. Splash with the resting juices, then drizzle with the dressing. Finish with a sprinkling of mint leaves, plus a handful of watercress or rocket.