At Oxford's indoor market there are butchers who have for years supplied the colleges with high quality meat. A speciality is Oxford John, the local name for a lamb kg steak. It's a tender cut that just needs gentle frying before serving with a piquant sauce.
4 lamb leg steaks, each weighing about 175 g (6 oz)
salt and pepper
25 g (1 oz) butter
5 ml (1 tsp) plain flour
300 ml (1/2 pint) lamb or beef stock
30 ml (2 tbsp) drained capers
15 ml (1 tbsp) vinegar from the capers
1. Season the lamb steaks to taste. Heat the butter in a frying pan and fry the steaks gently for 10 - 15 minutes, turning occasionally, until browned on both sides.
2. Remove from the pan with a slotted spoon and transfer to a warmed dish.
3. Stir to loosen any sediment at the bottom of the pan, then stir in the flour and cook for 1 - 2 minutes.
4. Gradually add the stock, stirring all the time, then cook until the sauce thickens, boils and is smooth.
5. Add the capers and vinegar and simmer for 1 - 2 minutes.
6. Return the lamb steaks to the pan and simmer for 5 minutes or until the lamb is cooked to your liking.