Peppered Lamb Steaks

2 Tbsp [30 ml] black pepper - 4 lamb steaks (each 9 oz [250g], 3/4 of an inch thick) - 2 Tbsp olive oil

Crush the peppercorns lightly using a mortar and pestle, then tip into strainer and shake (to get rid of fine dust). Tip crushed peppercorns onto plate and press both sides of steaks into peppercorns to coat. Heat olive oil in large skillet. Add lamb steaks and pan fry on high heat for 2-3 minutes on each side. Slice the peppered lamb thickly and serve alongside salad. Serve with crusty bread.