Lamb steak sandwich with garlic, lemon and parsely butter and Brie

Method

1. For the butter: Place the butter in a bowl and mix together with salt, parsley and the chopped wild garlic until well combined. Squeeze over a little lemon juice and mash into the butter as best you can. The lemon juice and butter will not want to come together but mashing it should combine it enough to get the flavour. Transfer to a ramekin or roll into a tube in brown parchment and place in the fridge to set for at least an hour.

2. Season the lamb steaks liberally on both sides with salt and black pepper. Heat the butter with a little olive oil on a high heat in a large frying pan. Add the steaks when the butter is bubbling and reduce the heat to medium. Cook for 2 minutes before flipping them over for a further 4 minutes while spooning the butter over the top.

3. Add the mushrooms to the pan after the first 2 minutes and let them cook in the butter and lamb juices.

4. Cut the baquette into two pieces and cut in half. Heat them under a grill for a couple of minutes until hot and turning golden.

5. On one side, spread the mayonnaise and on the other drizzle some of the buttery juices, letting it soak into the bread.

6. Roughly chop the lamb steaks and place them on the bottom piece of bread. Top this with the mushrooms and finally the slices of Brie. Put the top piece of bread on and eat immediately letting the juices run down your chin.