Ingredients:
• 2 large leeks, washed and sliced
• 2/3 cup EASIYO yogurt
• ground nutmeg to taste
• 2 garlic cloves, skinned and crushed
• 6 tender lean lamb steaks, well trimmed
• ground pepper
• 2 rosemary sprigs
• zest of ½ orange to garnish.


Method:
Put the leeks in a saucepan of boiling water and cook for 10 minutes or until tender.
Drain well. Blend in a food processor or blender until smooth.
Return to saucepan (not on heat) and fold in yogurt.
Add nutmeg and season to taste.
Spread crushed garlic on top of lamb steaks and season with freshly ground pepper.

Brush a thick heavy frying pan with enough oil to coat case.
Heat pan on high for a few minutes.
Place lamb in hot pan and sprinkle with rosemary.
Cook meat 30-60 seconds on each side to sear.
Lower heat to moderate and continue to cook, turning once, until cooked to desired.

Add any cooking juices to the leek sauce.
Stirring the sauce, reheat without boiling.
Spoon a little sauce over the lamb and serve the rest separately.
Garnish with zest of orange.


Variations/Comments:
Vegetables should not be soaked in water for any length of time because their goodness passes into the liquid.


SERVES 4