4 boned lamb leg steaks from rump, topside or thick flank
2 Tbsp flour
salt and pepper
3 Tbsp butter or oil
fresh rosemary, chopped
1/2 cup cream

1) Toss meat in seasoned flour. In a pan at high heat brown steaks in butter with rosemary until brown but still tender.

2)Pour in cream and stir. Simmer a few minutes at low heat to thicken sauce.

3) Serve steaks with cream sauce over them.

Serve with a crisp salad or with tender-crisp vegetables and baked potatoes.