- STEP 1
Pan-fry 4 leg steaks for approx 14-18 mins - until cooked through. Remove from the pan and keep warm.
- STEP 2
Add 200ml lamb or chicken stock to the pan and bring to the boil with 2tsp sundried tomato paste. Reduce the heat and stir in 2 tbsp creme fraiche and soft cheese. Add a squeeze of lemon juice and season well.
- STEP 3
Simmer for a few minutes, add a few shredded fresh basil leaves and pour over the lamb.
- STEP 4
Serve with your choice of potatoes (crushed new potatoes go really well) and sugar snap peas or fine green beans.