Barbecue Lamb Steaks with Spicy Tarragon and Shallot Butter 

• 4 lamb steaks
• Season the lamb with salt and pepper then add a little oil and ground cumin.

• ½ tablesp. oil
• 1-2 shallots, finely chopped
• 1 tablesp. curry paste
• 1 tablesp. chopped tarragon
• 1-2 cloves garlic, chopped
• 100g (4 oz) butter, softened

To make up the butter:
Sauté the shallots in hot oil. Add the curry paste, tarragon and garlic. Cook for 2-3 minutes. Allow to cool then stir the mixture into the softened butter. Store in the fridge until ready to use.

To cook the steaks:
Heat the grill, pan or barbecue and cook the lamb steaks to your liking. Top with a little of the butter just before you serve the steaks.

Grilled vegetables i.e. peppers, courgettes, red onions are very good cooked and served with the lamb steaks.