These quick and and savory lamb steaks have a lovely pan sauce and are tender and flavorful.
1 tbs. olive oil
2 tsp.Worcestershire sauce
2 boneless lamb leg steaks
1 tbs. butter
1 sprig rosemary, needles chopped
1 fat clove garlic, peeled and chopped
1/4 cup ruby port
Mix together the olive oil and Worcestershire sauce in a bowl, then smear it over the lamb with a pastry brush.
Heat a heavy-bottomed skillet and cook the steaks for 3-4 minute per side, depending on thickness. Wrap them in foil and leave to rest.
Add the butter to the skillet and reduce the heat to low. Add the rosemary and garlic, then tip in the port and bubble until thickened.
Place the steaks on warmed plates and top with the sauce.