My experiment with cooking lamb worked nicely this evening.

Lamb steaks were covered in a paste made from Colman’s Mint Sauce, vinegar and some salt and left for about 3 hours to soak in. They were then fried on a very hot cast iron griddle pan with no oil or fat as lamb’s quite fatty anyway. They were cooked for about 10-12 minutes, turning regularly.

They were then served with mini new potatos and peas.