Ingredients

• 4 x 225g/8oz salt marsh lamb rump steaks
• 2 tbsp olive oil
• 110g/4oz unsalted butter
• 200g/7oz rock samphire
• 175g/6oz young broad beans
• removed from their pods
• peeled
• salt and freshly ground black pepper
• 1 banana shallot
• finely diced
• 1 garlic clove
• finely chopped
• 3 tbsp flatleaf parsley
• roughly chopped
• 2 tbsp balsamic vinegar
• 2 tbsp strong lamb or veal stock

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Heat an ovenproof frying pan until hot
• add the olive oil and lamb steaks skin-side down and cook for 2-3 minutes on each side. Transfer to the oven and cook for 12-15 minutes
• or until cooked to your liking. Remove from the oven and place the lamb onto a plate to rest. Reserve the pan and its juices for later.
• Meanwhile
• heat a clean frying pan until hot
• add 25g/1oz of the butter and the samphire. Fry for 2-3 minutes
• until just wilted.
• Add the broad beans and stir to combine. Season with salt and freshly ground black pepper.
• Place the shallot
• garlic and parsley into a bowl and toss to combine. Set aside.
• Take the frying pan the meat was cooked in
• drain off any meat juices into a clean bowl and reserve.
• Place the pan over a medium heat and add the balsamic vinegar. Bring to the boil and stir
• scraping up the bits at the bottom of the pan.
• Add the lamb or veal stock and simmer for one minute.
• Add the remaining butter and stir gently until melted and combined.
• Add the reserved meat juices to the pan and bring to a simmer. Season with salt and freshly ground black pepper.
• To serve
• slice the lamb thickly and arrange on four serving plates. Place the rock samphire around the sliced lamb
• then pour the sauce over the lamb. Scatter over the parsley mixture and serve.