(Serves 2)

I love the sort of dinner that you cook without any special effort but without sacrificing gratification. That’s the thing really: cooking is simple; you can choose to complicate it, but there’s no need to. I think it’s the generous amount of – well – gravy that the juices and the de-glazing-action make.


1 tbs olive oil

2 tsp worcestershire sauce

2 boneless lamb leg steaks

1 tbs margarine

1 sprig fresh rosemary

1 clove garlic

60 ml ruby port


Mix together the oil and worcestershire sauce in a bowl, then smear this over the steaks, either with a pastry brush or by dipping the steaks directly into the bowl. Heat a heavy-based frying pan, and cook the steaks for about 3 minutes a side, depending on the thickness of the steak and how you like it done. If you prefer to use lamb fillets or noisettes, I’d advise 2 per person, and less time for their cooking. Wrap them in foil to rest on a warm plate or in a warm place, while you make the sauce.

With the pan still on the heat, but turned down low, add the margarine and let it melt, then finely chop the needles from the rosemary sprig and add them to the pan. Peel and crush or finely chop the garlic clove into the pan, then pour in the port, letting it sizzle and reduce slightly. Unwrap the steaks and add any juices from the foil parcel to the sauce. Then put the steaks onto plates and pour the sauce over them. *Nigella Lawson*

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