1 Tbsp Olive Oil
2 tsp. Worcestershire sauce
2 lamb leg steaks (boneless center cut)
1 Tbsp. butter
1 sprig Rosemary, finely chopped
1 clove garlic, minced
1/4 C. ruby Port
1. Mix together the oil and Worcestershire sauce in a bowl, then smear over the steaks either with a pastry brush or by dipping the steaks directly into the bowl.
2. Heat a heavy-based frying pan over medium-high heat and cook the steaks for about 3 minutes per side, depending on the thickness of the steak and how you like it done.
3. Wrap the steaks in aluminum foil to rest on a warm plate of in a warm place, while you make the sauce. With the pan still on the heat, but turned down low, add the butter and let it melt, then add the chopped rosemary. Add the minced garlic and heat for 1 minute. Add the port letting it reduce slightly.
4. Unwrap the steaks and add any juices from the foil parcel to the sauce. Arrange steaks on a serving platter and drizzle with sauce.