Grilled lamb steak on creamed leeks



For the grilled lamb steak

For the creamed leeks


  1. For the grilled lamb steak, rub the steak with the olive oil and season with salt and freshly ground black pepper.

  2. Heat a griddle pan and chargrill the lamb for 4-5 minutes on each side, or until cooked to your liking. Remove from the pan and set aside to rest in a warm place.

  3. For the creamed leeks, heat the oil in a pan and gently fry the onion until softened but not coloured.

  4. Add the garlic and cook for one minute.

  5. Add the leeks and white wine and simmer for 2-3 minutes.

  6. Add the double cream and simmer for a further 2-3 minutes, until slightly thickened. Season, to taste, with salt and freshly ground black pepper.

  7. To serve, place the creamed leeks onto a serving plate and top with the grilled lamb steak.