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2 lamb steaks
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1oz (25g) butter
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2 tsp dried tarragon or 2 tbsp fresh tarragon chopped
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5 pint (300ml) chicken stock
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2 to 3 tbsp lemon juice
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Salt and pepper
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Olive oil
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| Melt the butter in a frying pan and add a drizzle of oil. Brown the lamb steaks on both sides then turn heat down, sprinkle with 1tsp of tarragon cover pan and cook for approximately 10 minutes until the lamb is cooked. Remove the lamb from the pan and transfer to a serving dish and keep warm. Pour the stock and lemon juice into the pan and boil until it has reduced by half. Sprinkle in the rest of the tarragon and a knob of butter and whisk until melted. Serve over the lamb garnished with a sprig of fresh tarragon. Nice with mashed potatoes and green beans. |
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