2 cloves of garlic crushed, 4 (225g/8oz) Lamb Steaks, 4 tablespoons olive oil, 3 rosemary sprigs chopped, salt & freshly ground black pepper, rosemary sprigs to garnish.

Rub the garlic into the steaks and place in a shallow ovenproof dish. Cover with the oil and leave to marinate for at least 24 hours, covered. Heat a grill to very hot. Sprinkle the steaks with the rosemary and seasoning to taste. Grill quickly on both sides for 6-8 minutes, or until the meat is brown on the outside but barely pink inside. Serve at once garnished with rosemary sprigs and accompany with new potatoes and a cucumber and radish salad.

Variation: Lamb Steaks with Mint
Lamb is also delicious marinated in a mint mixture. Combine 1 tablespoon white wine vinegar with 6 tablespoons natural yogurt and 4 tablespoons finely chopped mint. Season to taste and use to marinate the lamb steaks. Cook as above.

Hint: Instead of getting the shoulder boned and rolled try getting it cut into steaks.