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Peppered lamb steak with creamed leeks

Gary Rhodes from Gary Rhodes' Local Food Heroes
Gary Rhodes' lamb has a sweet redcurrant jelly glaze and is served with butter and cream-enriched leeks

Peppered lamb steak with creamed leeks

Method

1. Sprinkle the black pepper onto a small plate and press each lamb steak into the pepper to coat on both sides.

2. Heat the olive oil in a frying pan over a medium heat. Add the steaks to the pan and fry for 3 minutes on both sides or longer if you like your lamb well done.

3. Add the redcurrant jelly to the pan and cook until it dissolves completely. Cover in aluminium foil and leave in a warm place to rest.

4. Meanwhile, heat the butter in another pan, tip in the leeks and sweat until softened, but not coloured. Stir in the cream and cook for a further 2 minutes. Season to taste with salt and pepper.

5. Serve the lamb steaks with the creamed leeks.

Made with produce from Ty Newydd Organics - finalists of the Local Food Hero Awards 2007.