Peppered Lamb with Apple & Mint Glaze
This is a bit of a variation on a recipe from the Good Housekeeping Cookery Book. The original recipe the lamb cutlets are grilled or griddled, however I had lamb steaks so decided to cook them a bit longer.
I rubbed the lamb with olive oil and then pressed the crushed peppercorns onto them.
It was very good, the potatoes picked up all the lovely lamb juices along with the fiery pepper and the sweet minty jelly.