Lamb steak with damson chutney

Ingredients

55g/2oz unsalted butter
½ potato, sliced
salt and freshly ground black pepper
1 lamb steak
30g/1oz brie, sliced
¼ apple, sliced
1 tbsp oil
For the chutney
55g/2oz damsons
½ apple, sliced
2 tbsp caster sugar
splash of red wine
drizzle of red wine vinegar

Method

1. Pre-heat the oven to 220C/425F/Gas 7.
2. Melt the butter in a pan and sauté the potato with the seasoning for 2-3 minutes. Transfer to the oven and cook for 10-12 minutes, until tender.
3. Meanwhile, make a slit/pocket in the lamb steak and stuff with the brie and apple slices. Season with salt and pepper.
4. Heat one tablespoon oil in a non-stick-frying pan and fry the lamb for 4-5 minutes on each side, or until cooked through.
5. For the chutney, heat the damsons, apple slices, sugar, red wine and vinegar in a pan and simmer for 10-12 minutes.
6. To serve, transfer the potato to a serving plate. Arrange the stuffed lamb steak alongside and spoon the chutney alongside, to serve.