Lamb Steak with Mushrooms and Hash Browns

Two lamb leg-steaks, pan-fried for around 25-30 minutes at a low to medium heat, after searing at a high heat for three minutes or so each side. The steaks were turned frequently with tongs. They were under glass for the last ten minutes. They can be served as they are, or with a lamb and onion gravy.

The preboiled potatoes were added after about ten minutes, and also turned occasionally, until browned.

The mushrooms were prepared in a separate pan, and cooked in a little butter for about ten minutes.

Serve with black pepper.