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Nigellas Lamb with rosemary and port

This is the sort of dinner that you cook without any special effort but without sacrificing gratification. It’s a comfortingly retro, manageable supper that’s just what’s needed to pull you out of a slump. A good hunk of poised-to-dunk bread and some quick-to-cook green beans would provide a well-pitched accompaniment.
From Nigella Kitchen
Serves 2

2 tbsp olive oil
2 tsp Worcestershire sauce
2 boneless lamb leg steaks
For the sauce
15g/½oz butter
1 sprig fresh rosemary
1 fat garlic clove, crushed
60ml/2½fl oz ruby port

Mix together the oil and Worcestershire sauce in a bowl, then smear this over the lamb leg 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 2-3 minutes a side, depending on the thickness of the steak and how you like it done.

Wrap the leg steaks in aluminium foil and set aside to rest on a warm plate or in a warm place while you make the sauce.

For the sauce, keep the pan on the heat, but turned down low. Add the butter and let it melt, then finely chop the needles from the rosemary sprig and add them to the pan.

Add the garlic, then pour in the port, letting it sizzle and reduce slightly.

Unwrap the lamb leg steaks and add any juices that have collected in the foil parcel to the sauce.

To serve, put the steaks onto plates and pour the sauce over them.