Ingredients

• 2 x 225g/8oz lamb leg steaks
• salt and freshly ground black pepper
• 2 tbsp grapeseed oil
• 2 garlic cloves
• chopped
• 2.5cm/1in piece fresh root ginger
• peeled and grated
• 1 tbsp clear honey
• 6 tbsp light soy sauce
• 3 tbsp olive oil
• 2 tbsp olive oil
• 2 fennel bulbs
• trimmed and quartered
• 1 tsp fennel seeds
• 2 lemons
• juice only
• 125ml/4fl oz pastis

Directions

• To marinade the steaks
• add them to a bowl with all of the marinade ingredients and season with salt and freshly ground black pepper. Put in the fridge
• covered
• for at least an hour
• but preferably overnight.
• Preheat the oven to 200C/180C Fan/Gas 6.
• For the braised fennel
• heat the oil in a sauté pan. Once hot
• add the fennel and the fennel seeds. Cook on each side for 3-4 minutes or until the fennel is golden-brown. Add the pastis to the pan and reduce by half. Add the lemon juice and 125ml/4fl oz water and reduce again by a half before seasoning with salt and freshly ground black pepper. Transfer to the oven for 15-20 minutes
• or until the fennel is tender.
• Meanwhile
• to cook the steaks
• heat a griddle pan until hot and place the steaks on the griddle. Cook for 3-4 minutes on each side
• or until cooked to your liking. Remove the steaks from the pan
• season with salt and freshly ground black pepper and set aside in a warm place to rest.
• To serve
• put the braised fennel in the centre of the plate and top with slices of the lamb steak. Finish with the pan juices from the braised fennel.