This is an adaptation of a recipe from Gordon Ramsay’s Fast Food. I highly suggest you click the link and buy this cookbook, it’s one of the best culinary purchases I’ve ever made.
This recipe is tasty served warm or cold.
- 2 tbsp black peppercorns
- 4 lamb leg steaks (9 oz each, about 1/4″ thick)
- 2 tbsp olive oil
Crush the peppercorns lightly, then put them in a strainer and shake lightly to get rid of fine dust. Tip the crushed peppercorns onto a plate and press both sides of the steaks onto the peppercorns to coat.
Heat the olive oil in a large skillet. Add the lamb steaks and pan-fry over high heat for 2 to 3 minutes on each side. Remove from the skillet and let rest for 5 minutes.
Slice the peppered lamb thickly and serve with green bean, red onion & romano salad with crusty bread.