4 boneless lamb leg steaks
1 tablespoon thyme leaves
sea salt and freshly ground pepper
1 tablespoon olive oil
1 leek, thinly sliced
100 grams streaky bacon, thinly sliced
2 cloves garlic, crushed
¾ cup chicken stock
2 cups frozen baby peas, thawed
2 tablespoons cream
2 tablespoons chopped flat-leaf parsley
Lamb: Trim the steaks of excess fat and any sinew. Using a very sharp knife, lightly score both sides of each steak. This helps the lamb cook evenly. Drizzle over a little olive oil, salt and pepper and the thyme leaves then rub into both sides of each steak.
Heat a sauté pan until hot then add the steaks and cook for 3–4 minutes each side. Transfer to a plate, cover loosely and keep warm.
Peas: Heat the oil and butter in a separate sauté pan and cook the leek and bacon with a pinch of salt over a medium heat until the leeks are tender, stirring often. Add the garlic and stock and let it bubble up for 2 minutes. Add the peas and cream, season and simmer until reduced a little. Stir in the parsley.
To serve: Slice the lamb against the grain. Divide the peas between shallow plates and top with the lamb. Drizzle with the meat resting juices.