Peppered Lamb Steaks

This is probably one of the easiest and fasted gourmet mid-week recipes. The steaks are served rare or medium rare sliced over a bed of salad greens drizzled in red wine vinaigrette. Sides can vary to what is in season.

The secret to the recipe is not to grind the peppercorns but to crack them into large pieces (halves and quarters as in the photo above) and sift out the fine particles. The best tool for the job is a mortal & pestle.

Crack, about ¼ cup of peppercorns for 3 large lamb steaks. Sift the peppercorns to remove the fine particles and divide into as many even portions as you have steaks.

Place each divided portion on a plate and press 1 side then other of the lamb steak into the corns. Use your fingers and press hard, you need these to stick to the sides. Season both sides with salt.

In a skillet heat about 1 table spoon of olive oil then place the steak in. Press down with spatula to ensure all surface area is in contact with the pan and leave for 3-4 minutes on Medium high heat.

Turn and repeat on second side until golden brown. Remove slice and serve over the salad greens. It is best served immediately; therefore having 2 skillets going at once is optimal.