Place potatoes in saucepan, cover with boiling water and cook until soft.
Cut bacon into small pieces. WASH HANDS.
Trim, finely slice and wash leek.
Peel and crush garlic.
Dissolve stock cube in boiling water.
Chop the mint.
Rub both sides of the lamb leg steaks with a little olive oil and pepper. WASH HANDS.
Heat pan or wok until hot and cook the steaks for 2-3 minutes on each side.
Transfer the cooked steaks to a plate, cover with tinfoil and keep warm.
Using the same pan, heat a little more olive oil if necessary and fry the bacon stirring continuously until crisp. Add leek and garlic and continue to stir as the leeks soften.
Pour stock into the pan and bring to a gentle boil for 2 minutes, allowing the sauce to thicken slightly.
Meanwhile cut the cooked lamb steaks on the white chopping board into thick strips and return to the pan along with any meat juices and the defrosted peas, gently stir until piping hot.
Remove the pan from the heat and stir in crème fraiche and some chopped mint.
Serve with drained potatoes and garnish with mint.
Serves: 4
Cook: 22 mins
