Lamb with Rosemary and Port

This effortless supper for 2 is a jot to make and delicious to eat.

1 tbs. olive oil
2 tsp.Worcestershire sauce
2 lamb steaks
1 tbs. butter
1 sprig rosemary, needles finely chopped
1 fat garlic clove, crushed
1/4 cup port

Mix together the olive oil and Worcestershire sauce, then brush the mixture over both sides of the lamb. Season well.

Heat a heavy skillet over a medium heat and cook the steaks for 3 minutes per side, or to your liking. Remove to a plate and cover with foil.

Add the butter to the pan and when it has melted, stir in the rosemary and garlic for a minute. Pour in the port and bubble into a sauce. Transfer the steaks to serving plates, add any juices that may have accumulated from them to the pan, then pour the sauce over the steaks to serve.

Serves 2