These lamb steaks are delicate and extremely tasteful and they are best served with leek and pea risotto.
3-4 lamb leg steaks
sea salt and freshly ground pepper
1 cup panko crumbs
1⁄2 cup mint leaves
2 cloves garlic, crushed
1⁄2 cup freshly grated Parmesan cheese
1 tablespoon olive oil
Leek and pea risotto*
Crumbs: Place all the ingredients in a food processor and process until finely chopped. Tip into a shallow dish and season.
Lamb: Divide the meat through their natural joins to give you 2-3 pieces from each steak. Trim off any skin and sinew. Place between two sheets of plastic wrap and using a rolling pin or meat mallet, gently beat to 1⁄2 cm thick.
Lay the pieces of lamb on the bench, season and brush the side facing up, with mustard. Press into the crumbs. Turn over and brush the other side with mustard and press in the crumbs.
Heat a large sauté pan with a little olive oil and a knob of butter. Cook the lamb, in batches, over a medium heat for 2-3 minutes each side until crisp and golden. Drain on kitchen towels.
*Leave out the saffron threads and stir in 1 1/2 cups of thawed frozen peas 5 minutes before the end of cooking.
Panko crumbs: flaky crisp Japanese breadcrumbs available from Asian specialty stores and good supermarkets.