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1
Take the lamb out of the refrigerator a few minutes before you intend to prep.
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2
Pierce the meat with a fork here and there and rub some salt and pepper in evenly.
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3
Stir fry the vegetables for the side before you cook the lamb.
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4
This time I used bell peppers and maitake mushrooms.
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5
Add some olive oil and garlic to a frying pan and when warm, add the rest of the vegetables.
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6
Stir fry and season with salt and pepper.
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7
Once cooked, transfer to a plate.
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8
Add more olive oil, garlic and rosemary to a frying pan and cook on a low heat until fragrant.
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9
After that, arrange the lamb in the pan as well and cook both sides on a high heat to lock in the flavours.
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10
Once both sides are browned and cooked, add the wine (I used white wine in the photo, which was taken after steaming) and steam for a few minutes.
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11
You can eat this steak with the middle still rare.
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12
Cook it to the degree of doneness that you prefer and then take it off the heat and transfer to a plate.
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13
Pour over the sauce that's left in the frying pan.
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14
I served this for my birthday.
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15
And for my daughter's 6th birthday in 2008.
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16
And again for her birthday in 2009.
