Oh look what we’re having in the cookery school on a sunny Friday afternoon… mmmmmm…

Ingredients:

• 1 lamb steak (rump, double chop or leg steak)
• Rosemary
• Salt & pepper
• Caper and anchovy butter

Method:

• Season lamb well & cover with rosemary.
• Bring a pan to high heat & fry lamb on both sides 2 minute each side.
• Leave to rest, add butter to pan and pour over lamb.

Butter:

• 30g butter
• 5ml olive oil
• 6 capers
• 2 anchovies
• 1 clove of garlic (grated)
• 1/2 lemon (zest)
• Parsley

Method:

• In small pot roast garlic in oil until soft & brown cool well.
• Chop anchovies, capers, parsley and add with the butter to garlic.
• Roll in cling film place in fridge.