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Have you ever bought some fairly cheap lamb steaks and been disappointed when they come off the grill or out of the pan all chewy and tough? This has happened to me many times. Even marinading hasn’t helped much. We like the lamb taste but other than an occasional half shoulder, or larger joint when we have company, I can’t often justify the cost of a good cut for the two of us.

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So I decided to try out a recipe from one of my cookbooks, but as usual I didn’t have all the ingredients and adapted it. The result was to die for, with the tasty lamb just melting in the mouth and a delicious gravy thickened to a perfect consistency. I had to write it down so I won’t forget how to repeat it, and thought I’d share it with anyone here likeminded.

This served the two of us but it would be easy to double the recipe for a family of four, or adapt for whatever number.

First chop an onion, cut up half a green pepper, and slice a stick or two of celery into thin pieces.

Take three small lamb steaks and cut into cubes, removing excess fat.

Season a good tablespoon of flour – I used a smidgeon of salt with ground black pepper

Roll the lamb pieces in the flour to coat them.

Brown them in a fireproof casserole with a tablespoon of vegetable oil, and remove them to a plate (or to the casserole lid as I did to save on the washing up).

Now add the vegetables to the casserole and stir-fry them until slightly softened and starting to change colour. (I think I needed a touch more oil at this stage.)

Make up a pint of stock with two oxo cubes.

Add the remaining flour to the vegetables and stir it around to coat the vegetables and absorb the oil.

Pour in the stock, stirring well.

Add a teaspoon or two of Worcester sauce and another of dried rosemary (if you use fresh, you’ll need a couple of stalks)

Scrub enough new potatoes for two, cut into even sized chunks and add to the casserole with the lamb.

Give it all a final stir, cover with the lid or some tin foil, and put it into a medium/hot oven (about 180°) for 40 minutes.

Serve with green veg and enjoy. (We had spinach and peas.)

Any leftover liquid can be kept in the fridge to enhance a soup within the next two days.

Next time I might try adding some carrots when I brown the veg.