Lamb Steaks with Anchovies and Thyme

This lovely sauce would also be wonderful with boneless, skinless chicken cooked in the same manner.

1 tbs. garlic-infused olive oil
2 lamb steaks
4 anchovy fillets
leaves from a few thyme sprigs
1/4 cup rose or sweet vermouth

Warm the oil in a heavy skillet. Season the lamb and cook for 2-3 minutes per side, or to your liking. Remove to a foil-line cutting board and wrap it.

Take the skillet off the heat and stir in the anchovy fillets until they begin to melt into the oil. Put the skillet back on the heat and add most of the thyme and the vermouth. Bubble to thicken slightly. Place the lamb steaks on a plate and add any of their juices to the sauce. Spoon the sauce over the lamb and serve sprinkled with the remaining thyme.

Serves 2

Lamb with Rosemary and Port

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.

Serves 2