Greek Lamb Steaks with Oregano Butter & Fetta Smashed Potatoes

Add the potato to the boiling water. Cook until easily pierced with a knife, 12-15 minutes, then drain. Return the saucepan to a medium-high heat and add 1/2 the butter and 1/2 the garlic and cook, stirring, until fragrant, 1 minute. Add the lemon juice (2 tsp for 2 people/ 4 tsp for 4 people), lemon zest, crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people) and the water (for the dressing) and bring to the boil. Remove from the heat, and add the potatoes Gently crush with a potato masher or fork, then crumble in the fetta. Cover to keep warm.

Whilst the potatoes are cooking, heat a large frying pan over a medium-high heat. Add the flaked almonds and toast for 2-3 minutes, or until golden. Set aside in a small bowl. Return the pan to a medium-high heat and add the water (for the veggies) and green beans. Cook, tossing regularly, until tender, 3-4 minutes. Season with a pinch of salt and pepper and a squeeze of lemon juice. Set aside in a bowl and cover to keep warm.

Return the large frying pan to a high heat. Drizzle the lamb steaks with olive oil and season with salt and pepper on both sides. Once the pan is very hot, add the lamb leg steaks and cook for 2 minutes on each side for medium rare (depending on thickness), or 3 minutes for well done. Set aside on a plate and cover with foil to rest for 5 minutes.

Whilst the lamb steaks are resting, return the frying pan to a medium heat with the remaining butter and a drizzle of olive oil. Add the remaining garlic and chopped oregano and fry for 1-2 minutes, or until fragrant. Remove from the heat and stir through any resting juices from the lamb. Season to taste with salt and pepper.