Ingredients 2 lamb steaks. I asked my butcher to bone out a small lamb loin, which I divided into two and then sliced through each one horizontally so that it opened out like a book.
Herbs. You can use dried herbes de Provence, a selection of whichever dried herbs you fancy, or even some finely chopped fresh herbs such as oregano and marjoram.
1 chopped clove of garlic.
A little olive oil for drizzling.
A few drops of balsamic vinegar.
Salt and pepper to taste.
Heat the griddle until it is smoking.
Slice through the steaks horizontally so that they open out like a book.
Drizzle the olive oil over the lamb steaks and then scatter with the herbs and chopped garlic.
Put the meat onto the griddle and cook for about 3 minutes, before turning and cooking the other side. The cooking time will depend on how you like your lamb, and on the thickness of the meat.
Serve on plates, drizzled with a few drops of balsamic vinegar.
This works well with Gratin Dauphinoise, and a mixed salad served on the side.