Simple Lamb Rump Steaks

Very simple but really tasty. Here goes.

Put a couple of lamb rump steaks per person into a large dish. Scatter over some finely chopped rosemary and garlic, squeeze over the juice of half a lemon and a couple of glugs of olive oil then season with sea salt and ground black pepper. Leave it to marinade for about an hour.

When you're ready, get a griddle pan ridiculously hot - smoking hot, then cook the steaks for 2 minutes on each side. Transfer the meat to a chopping board to rest for a minute then slice each in half. They should be just pink in the middle and very juicy.

Serve with a green salad and minted new potatoes and a nice glass of Shiraz.


The Bloke