• 4 x Chatsworth lamb steaks
  • 50g unsalted butter - melted
  • 1tbs rapeseed oil
  • Mixed fresh herbs - chopped (we recommend thyme, parsley, rosemary, marjoram & mint)
  • Salt and ground black pepper 


  • Heat the grill to its highest setting.
  • Mix the oil and butter and brush over one side of the steaks. Season with salt and pepper and sprinkle over half of the herbs.
  • Place the steaks under the grill, approximately 8cm away from the heat and cook for 3-4 minutes per side (3 minutes for medium or 4 minutes for well-done).
  • When turning the steaks, baste with the cooking juices and sprinkle with the remaining herbs.
  • Place on warmed plates, pour over the cooking juices and serve immediately. 

Serve with Chatsworth mint jelly, Jersey Royal new potatoes and buttered green beans.

Recommended wines: Duke & Duchess of Devonshire Claret, The Earl of Burlington Rouge, or any light-bodied red Burgundy or a light red Rioja.

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